Swedish Mushroom Salad Champinjodsallad Recipes

Steps:

• Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
• Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
• Remove mushrooms and place into blender or food processor.
• Add flour, seasonings and 1/2 cup consomme.
• Puree. You will need to scrape down a couple of times.
• Pour puree back into pan.
• Add remaining liquids and simmer over low heat stirring til smooth.
• Serve with warm crusty bread for dipping.
• Can garnish with chopped fresh parsley if desired.

Steps:

• Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

Steps:

• Slice mushrooms thinly (you can use an egg slicer for this if you have one).
• Toss the ingredients together in a bowl.
• Leave to marinate for an hour or so, stirring once in a while.

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:

• 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:

• Heat 1 inch salted water to boiling, using 1/2 teaspoon salt to 1 cup water. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.
• Mix all remaining ingredients. Pour over mushrooms and toss. Chill at least 1 hour before serving.
• Serve in lettuce cups if desired.