WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
- Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
- Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
MARINATED MUSHROOM SALAD
Provided by Emeril Lagasse
Time 23m
Yield 6 to 8 servings, 1 quart
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- Preheat a grill to medium-high.
- Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.
MUSHROOM AND CHEDDAR FRITATTA AND ARUGULA SIDE SALAD
Steps:
- Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
- Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
- Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
- Arugula Salad:
- 1 large bunch arugula leaves, washed and dried
- 1/4 cup olive oil
- 1 lemon, juiced
- 10 grinds black pepper
- Couple pinches salt
- Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.
ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
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.
SIMPLE MARINATED MUSHROOM SALAD
Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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
SAVORY MARINATED MUSHROOM SALAD
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA
This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.
Provided by Larame and Pandi Sp
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy frying pan, heat the oil over moderate heat.
- Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
- Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
- Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
- Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
- Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
- Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
- When cool enough to handle, pull off the skin.
- Remove the stems, seeds, and ribs.
- Cut the peppers lengthwise into 1/2 inch strips.
- Add the roasted peppers to the mushrooms.
- Stir in the marjoram, salt, and pepper.
- Cover and refrigerate the mixture until ready to serve.
- To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Provided by JUMAHA
Categories Side Dish Vegetables Onion
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g
GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
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