Warm Roasted Mushroom And Feta Salad Recipes

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.

Steps:

• Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
• Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
• While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
• Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
• Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

Steps:

• Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
• Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
• Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
• Toss to mix and serve with crusty bread.

Steps:

• Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
• Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
• Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Steps:

• Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
• Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.