MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
- Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.
INSALATA RUSTICA
Categories Salad Cheese High Fiber Oscars Dinner Lunch Pear Arugula Prosciutto Potluck Grape Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
- Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.
Provided by Just Happy
Categories Vegetable
Time 10m
Yield 1 large platter, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
- Toss majority of the dressing with mushrooms in a large bowl, set aside.
- Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.
Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7
WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD
Provided by Suzanne Goin
Categories Mushroom Onion Appetizer Bake Sauté Dinner Lunch Ricotta Fall Tarragon Chive Sour Cream Parsley Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 19
Steps:
- For tart:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- Meanwhile, prepare salad:
- Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
- Cut tart into rectangles. Transfer to plates. Garnish with herb salad.
INSALATA FESTIVAL (SALAD WITH GRUYERE AND MUSHROOMS)
This is from La Vera Cucina Italiana by Donaldo Soviero. Every recipe in his book is classic Italian. This salad is the one he calls the most elegant with a wonderful combination of mushrooms, cheese, celery, olives, and truffles (optional).
Provided by Penny Stettinius
Categories Salad Dressings
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Heat the butter in a skillet and saute the mushrooms lightly.
- Add the onion, thyme, basil, chervil, and cayenne and cook for a few more minutes, stirring.
- Season with salt and pepper, remove and chill.
- Toss the chilled mushrooms with celery, cheese, olives, lemon juice, and 1 TBS of chopped parsley.
- Add the sliced truffles and toss again.
- Cover and refrigerate for at least 1 hour to chill and to marinate.
- When ready to serve, place the large lettuce leaves open on each plate.
- Divide the mushroom mixture equally among the chilled plates on top of the lettuce leaves.
- Then prepare Al Limone: Place lemon juice, cayenne, mustard, and chervil in a small, high-sided bowl and whisk to combine.
- Begin adding oil, drop by drop, while whisking constantly to form an emulsion.
- Continue adding the oil until all is used.
- Season with salt and pepper and drizzle a teaspoon or so of dressing over each salad filled lettuce leaf.
- Garnish with chopped parsley.
Nutrition Facts : Calories 361.9, Fat 33.5, SaturatedFat 11.9, Cholesterol 50.7, Sodium 196.6, Carbohydrate 5.1, Fiber 1.3, Sugar 1.8, Protein 12.4
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