Kelleighs Warm Shiitake Mushroom Salad Food

WARM SPINACH SALAD WITH SHIITAKE MUSHROOMS AND RED ONION

Steps:

• In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.
• Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS

Steps:

• Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
• Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
• Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

ZESTY MUSHROOM SALAD

Steps:

• In jar with tightly fitting lid combine oil, vinegar, lemon juice, chives, salt, Tabasco sauce and garlic; shake well.
• In large bowl combine lettuce, spinach, mushrooms and olives. Add 3/4 cup dressing and toss lightly to mix well.
• Refrigerate remaining dressing in jar for later use.

WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
• Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
• Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
• Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
• Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.