Blackened Portobello Mushroom Salad Food

PORTOBELLO MUSHROOM SALAD

Steps:

• Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

BLACKENED PORTOBELLO MUSHROOM SALAD

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
• Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
• Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

PORTOBELLO MUSHROOM SALAD

Steps:

• Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

PORTABELLA MUSHROOM SALAD

Steps:

• Slice the mushrooms.
• Heat olive oil in a large saute pan.
• Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
• Add salt and pepper to taste.
• Remove mushrooms to a medium bowl.
• Add butter to saute pan; melt and begin to brown.
• Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
• Place 2 cups of greens on a large salad plate.
• Divide the mushrooms between the two plates.
• Divide the blue cheese,tomatoes, and salad dressing between the two plates.
• This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.

WARM PORTOBELLO MUSHROOM SALAD

Steps:

• Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).
• Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
• Note: for a little extra protein, you can add sauteed shrimp or tofu.

JAPANESE-STYLE MARINATED MUSHROOM SALAD

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.