WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM WILD MUSHROOM SALAD
Categories Salad Leafy Green Mushroom Appetizer Low Carb Vegetarian Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.
WARM BALSAMIC SALAD WITH WILD MUSHROOMS
Steps:
- Make a simple balsamic vinaigrette. The classic recipe is 1/3 vinegar to 2/3 olive oil, with pressed garlic, and salt & pepper. I like mine heavier on the vinegar. Saute mushrooms in half butter, half olive oil. Heat vinagrette in small pan. Add cherries and walnuts. Place greens in bowl, add dressing & toss. Divide and top with mushrooms and cheese.
SPINACH SALAD WITH WARM BALSAMIC WALNUT DRESSING
Fresh spinach, mushrooms, red onion and feta cheese are tossed with a warm bacon, walnut and balsamic dressing for a delicious side-dish salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 2 cups each.
Number Of Ingredients 11
Steps:
- Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
- Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
- Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.
Nutrition Facts : Calories 310, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Provided by Jane Hornby
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium
BALSAMIC-MARINATED MUSHROOM SALAD
A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.
Provided by Abuela Nany
Time 6h10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
- Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
- Sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g
WARM WILD MUSHROOM SALAD
I had a salad like this in a little italian place. I fell in love with it. The warm mushrooms and paramesan cheese go great together. I have also had this with grilled eggplant and mushrooms.
Provided by oharaj5
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 T oil and butter in a skillet over medium-high heat.
- Add mushrooms and garlic.
- Cook and stir 3 to 5 minutes, or until mushrooms are tender.
- add lemon juice to taste,
- Simmer for a few seconds until very hot.
- Serve warm mushrooms over spring mix with paramesan cheese shaving on the top followed by fresh ground black pepper and a drizzle of balsamic vinegar and olive oil.
- Enjoy!
Nutrition Facts : Calories 142.5, Fat 15.9, SaturatedFat 5, Cholesterol 15.3, Sodium 41.3, Carbohydrate 0.6, Sugar 0.1, Protein 0.1
WILD MUSHROOM SALAD
Quinoa is a so-called ancient grain recently rediscovered by the modern cook. With a toothsome texture and nutty, earthy flavor, quinoa is also loaded with fiber, omega-3 fatty acids, and vitamin B-even iron! I'm happy to say that it is as delicious as it is healthy. Wild mushrooms reinforce the earthiness of the grain, and aged goat cheese (I like one from New York Hudson Valley's Coach Farm) brings a sharp focus to the salad. Though more savory than not, the caramelized shallots provide a sweet note to balance the salad's other components. This comforting salad is a perfect late-fall dish.
Yield Serves 4
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F.
- Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
- Meanwhile, whisk together the remaining 1/2 cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper. Reserve 3 tablespoons of the vinaigrette in a small bowl.
- Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine. Let the mixture sit at room temperature for at least 30 minutes to marinate.
- Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute. Drain well. Transfer the quinoa to a medium saucepan. Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat. Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes. Turn off the heat and let stand for 10 minutes without lifting the cover. Spoon the quinoa into the marinated mushrooms and stir to combine.
- Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper. Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad. Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
- Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese. Place 3 croutons around the perimeter of each plate.
- Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
- Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
- Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
More about "warm balsamic salad with wild mushrooms recipes"
WARM MUSHROOM SALAD - JAMIE GELLER
From jamiegeller.com
Servings 6Estimated Reading Time 1 minCategory Lunch, Dinner, SaladsTotal Time 20 mins
- Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
- Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
WILD MUSHROOM SALAD WITH BALSAMIC VINAIGRETTE
From bigoven.com
5/5 (1)Total Time 30 minsCategory SaladCalories 209 per serving
RAINBOW SALAD WITH HUMMUS & BALSAMIC DRESSING
From hellonutritarian.com
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE …
From closetcooking.com
17 WARM SALADS TO ROUND OUT YOUR FALL MEALS - ALLRECIPES
From allrecipes.com
WARM MUSHROOM SALAD WITH BALSAMIC WALNUT DRESSING
From jamiegeller.com
WARM SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WARM WILD MUSHROOM AND LENTIL SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
WARM KALE AND CARAMELIZED MUSHROOM SALAD RECIPE - SERIOUS …
From seriouseats.com
10 BEST MUSHROOM SALAD BALSAMIC VINEGAR RECIPES | YUMMLY
From yummly.com
WARM MUSHROOM SALAD RECIPE - MARCIA KIESEL - FOOD & WINE
From foodandwine.com
WARM BALSAMIC MUSHROOM AND LENTIL SALAD - DISHING OUT HEALTH
From dishingouthealth.com
BOBBY FLAY'S WILD MUSHROOM SALAD RECIPE - TODAY
From today.com
WILD MUSHROOM SALAD WITH WARM BALSAMIC VINAIGRETTE - BIGOVEN
From bigoven.com
HOW TO TURN LEFTOVER BACON FAT INTO A BRILLIANT SALAD DRESSING
From theguardian.com
You'll also love