Moreish Mushroom Salad Cups Food

MUSHROOM SALAD

Steps:

• Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

FRESH MUSHROOM SALAD

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

FRESH MUSHROOM AND PARSLEY SALAD

Steps:

• In a medium salad bowl, mix together the mushrooms and parsley.
• In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
• Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

MUSHROOM SALAD

Steps:

• In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.

SAVORY MUSHROOM CUPS

Steps:

• Wash and chop up all the mushrooms.
• Peel and finely chop the shallots.
• Melt the butter in a large stock pot.
• Add shallots, cook until slightly browning (about 2 minutes).
• Add mushrooms. Cook until liquid is mostly absorbed (about 15 minutes).
• Throw in the flour and stir.
• Add whipping cream and stir.
• Remove from heat and toss in all of the spices, stir until uniform.
• Set aside to cool. If storing for later, allow to cool before putting into the refrigerator.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into toast cups (see instructions for toast cups below).
• Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted).
• Serve hot.
• Toast Cups: Preheat over to 400 degrees. Spray a muffin tin (or mini muffin tin) with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis), cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes) and let they cool on a wire rack. If storing for future use, cool and then put into an air tight container.