Fennel And Mushroom Salad Recipes

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Steps:

• Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

Steps:

• Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
• Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
• Wash, trim and dry mushrooms. Slice thinly and add to dressing.
• Season with freshly ground black pepper; arrange on two salad plates.
• Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
• Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
• Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

Steps:

• In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

Steps:

• Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
• Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
• The salad can be refrigerated for several hours. To serve, toss gently again.

Steps:

• Combine the lemon juice and olive oil in a small bowl. (Preferably, this salad should be prepared right before serving.) Season to taste with salt and pepper. Set aside.
• Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible. Place in a bowl. Toss with 2 tablespoons of the lemon and olive oil mixture.
• Scatter the fennel loosely over part of a serving platter. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections. Strew the mushrooms over the fennel pieces. Using a potato peeler or knife blade, make shavings of Parmesan. Scatter them over the mushrooms. Drizzle the remaining lemon and oil over the layers. Grind additional pepper over the top. Serve on a platter, leaving room for the vegetable salads below.

Steps:

• Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
• In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
• Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.