Mushroom Salad Recipes

Steps:

• In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.

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.

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

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.

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.

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

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:

• The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.

Steps:

• Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
• Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
• Serve as an accompaniment to lamb, beef or chicken.