Mushroom Romaine Salad Food

ROASTED MUSHROOM & ROMAINE SALAD RECIPE {VEGAN}

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the mushrooms with the olive oil until coated. Add the garlic, rosemary, salt and pepper and toss coat.
• Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
• Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 4 plates. Serve as an appetizer or side dish.
• In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

MUSHROOM ROMAINE SALAD

Steps:

• Preheat oven to 400⁰F. Peel and cube the sweet potatoes. Toss with 2-3 tablespoons oil, salt and pepper. Roast until soft and crispy at the edges (around 34-45 minutes depending on the size of your cubes).
• Slice mushrooms. Place in a saute pan with 1 tablespoon oil. Saute until crispy at the edges 8-10 minutes. (Note that if you double the quantity of mushrooms it will take much longer to cook them.)
• Combine all dressing ingredients. Toss desired dressing amount (you don't need to use all) with greens, sweet potatoes, mushrooms, almonds, and pomegranate seeds.

WARM MUSHROOM AND ROMAINE SALAD

Steps:

• Heat one tablespoon of olive oil in a pan.
• Add garlic and cook until translucent.
• Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
• Cook till the mushrooms are cooked through.
• Pour over shredded romaine lettuce and serve.

ROASTED MUSHROOM SALAD

Steps:

• Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
• Whisk together dressing ingredients; toss into mushroom mixture.
• Place lettuce on 4 salad plates and spoon mushroom mixture on top.

MUSHROOMS AND HERBS SALAD

Steps:

• Clean the mushroom and cut the stem to be even with the cap. Finely slices them either with a mandolin or knife.
• In a bowl mix together yogurt with garlic, ginger, lemon juice, parsley, olive oil, salt, and pepper.
• In a plate or large low rim bowl place the mushrooms and add the yogurt mixture to it. Mix well and serve immediately and sprinkle the chives over the dish.

GRILLED STEAK AND MUSHROOM SALAD

Steps:

• In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

CHICKEN AND MUSHROOM SALAD

Steps:

• Combine the mushrooms, chicken, celery and onions in a bowl.
• Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
• Gently combine the dressing into the salad ingredients.
• Serve over torn romaine leaves.

AVOCADO ROMAINE SALAD

Steps:

• For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE

Steps:

• Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

MUSHROOM CAESAR SALAD

Steps:

• Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE

Steps:

• Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.

CREAMY GREEN BEAN SALAD

Steps:

• For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
• For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
• To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.