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.

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.

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.

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.

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.

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.

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.