Mushroom And Herb Salad Recipes

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MUSHROOM AND FRESH HERB SALAD

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield Serves four

Number Of Ingredients 8



Mushroom and Fresh Herb Salad image

Steps:

  • Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
  • Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon balsamic vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oil
Salt
freshly ground pepper
1 ounce shaved Parmesan

SUMMERY MUSHROOM & TRUFFLED HERB SALAD

A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery

Provided by Good Food team

Categories     Dinner, Snack, Starter, Supper

Time 40m

Number Of Ingredients 10



Summery mushroom & truffled herb salad image

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.

Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.53 milligram of sodium

1 tbsp white wine vinegar
4 eggs
4 tbsp olive oil
4 thin slices sourdough bread
2 garlic cloves , 1 whole, 1 finely chopped
300g oyster and shiitake mushroom
200g podded broad bean , shelled
juice 1 lemon
large handful mixed, soft herb , such as chervil, parsley, basil, chives and tarragon
2 tbsp truffle oil

MUSHROOM AND HERB SALAD

A simple colourful salad that has been a favourite for sometime. Quantities can vary acoording to your tastes.

Provided by Tryntje

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Mushroom and Herb Salad image

Steps:

  • Combine mushrooms, spring onions carrots parsley,chives and sprouts in a bowl.
  • Combine dressing ingredients together, shake well and add to mushrooms etc.

Nutrition Facts : Calories 209, Fat 18.5, SaturatedFat 2.6, Sodium 22.2, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 4.8

400 g small white mushrooms, sliced
4 spring onions, chopped
1 -2 medium carrot, grated
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 cups mung bean sprouts
1/3 cup olive oil
1/4 cup white wine vinegar
1 teaspoon raw sugar

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