Mushroom And Fennel Salad With Truffle Oil Recipes

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:

• 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:

• 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:

• Preheat the grill to medium heat.
• Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.

Steps:

• Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
• Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

Steps:

• Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
• Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
• To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.

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:

• Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.
• Have two large plates ready. Remove any tough outer leaves of the fennel. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture. Correct seasoning. Scatter the fennel loosely over the plates.
• Slice the mushrooms very thin, producing almost transparent cross-sections. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.
• Drizzle the remaining olive oil and lemon mixture over and around everything on the plates. With a cheese parer or truffle cutter, cut the truffle in very thin slices. Grind a little black pepper over each plate and serve.

Steps:

• Marinate mushrooms in red wine vinegar and oregano for 1 hour.
• Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
• Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.
• Sprinkle with chopped parsley.

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:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
• Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
• Sold at some supermarkets and at specialty foods stores and Italian markets.

Steps:

• 1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
• 2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
• 3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.