Mushroom Pimiento Salad Food

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

PIMIENTO CHEESE-STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil and a rectangular cooling rack that fits pan.
• In medium bowl, toss mushrooms with oil, salt and pepper. Place mushrooms, stem side down, on rack. Bake 11 to 14 minutes or until mushrooms are tender. Remove from oven. There will be some liquid in bottom of pan.
• Meanwhile, in small bowl, mix cheese, mayonnaise, pimiento, lemon juice and red pepper; stir until blended.
• In 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook 5 to 6 minutes, stirring constantly, until golden brown. Remove from skillet, and set aside.
• Carefully turn mushrooms over. Spoon cheese mixture into each mushroom, and top with bread crumbs.
• Bake 5 to 7 minutes or until cheese is bubbly. Top with bacon and green onions. Serve immediately.

MUSHROOM PIMIENTO SALAD

Steps:

• In a large bowl, combine the mushrooms, celery, pimientos, egg whites and onions. In a blender, combine the oil, vinegar, sugar, garlic and seasonings; cover and process until blended. Drizzle over vegetables and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

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.

PIMIENTO MAC AND CHEESE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
• Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
• Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.

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.

SPINACH AND MUSHROOM SALAD

Steps:

• Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
• Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
• In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
• Drain your mushrooms and add them to the bowl along with your baby spinach.
• Toss the dressing and your salad together and serve immediately

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

Steps:

• Wash mushrooms and cut stems even with caps.
• Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
• Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
• In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
• Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
• Wipe rims, cover with sterilized lids and rings.
• Process in boiling water bath 20 minutes.
• Let sealed jars sit undisturbed for 24 hours.
• Allow 6 weeks for full flavor to develop.