Warm Balsamic Salad With Wild Mushrooms Recipes

Steps:

• Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
• Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
• Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.

Steps:

• Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
• Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
• Sprinkle with fresh parsley just before serving.

Steps:

• Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
• Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
• Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
• Use immediately or store, covered in the fridge for up to 3 days.

Steps:

• Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
• Toss greens with remaining dressing in large bowl. Top with mushrooms.