Mushroom And Watercress Salad With Breadcrumbs Recipes

Steps:

• Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
• Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
• Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
• Sprinkle the greens with the cheese.
• Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
• Pour the sauce over the salad greens and toss to blend.

Steps:

• In skillet over medium heat, melt butter.
• Add sliced mushrooms and seasonings, except for bread crumbs.
• Saute mushrooms, stirring often, until mushrooms become tender, about 5 min.
• Add bread crumbs and coat mushrooms evenly; cook, stirring for 2-3 min.
• Serve hot.

Steps:

• Combine mushrooms, parsley and chives in a small bowl.
• Blend oil, lemon juice, mustard, pepper and salt together.
• Add to mushrooms and toss to mix.
• Cover and refrigerate 15 minutes.
• Place watercress in a large salad bowl.
• Add mushroom mixture and toss to coat all the leaves with the dressing.

Steps:

• Preheat oven to 450°F with rack in middle.
• For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.
• Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.
• To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.