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 WILD MUSHROOM VINAIGRETTE
Make and share this Warm Wild Mushroom Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9
FRISéE AND WILD MUSHROOM SALAD WITH POACHED EGG
Provided by Suzanne Tracht
Categories Salad Egg Mushroom Appetizer Poach Sauté Passover Vegetarian High Fiber Dinner Radish Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.
- Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.
- Using slotted spoon, transfer eggs to bowl of cool water. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
- Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.
WARM MUSHROOM SALAD
A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service.
Provided by skat5762
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange greens on 4 salad plates.
- Heat oil in a skillet over medium-high heat.
- Add mushrooms, shallots and garlic.
- Cook and stir 3 to 5 minutes, or until mushrooms are tender.
- Stir in chives, lemon juice, vinegar and sugar.
- Simmer for a few seconds until very hot.
- Spoon over salad greens.
- Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
WILD MUSHROOM SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
- Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 186 milligrams, Sugar 3 grams
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