Mushroom Salad Ii Food
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
MARINATED MUSHROOMS II
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Provided by Cristi Zbella
Categories Appetizers and Snacks Vegetable Mushrooms
Time 27m
Yield 16
Number Of Ingredients 9
Steps:
- In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g
SIMPLE MARINATED MUSHROOM SALAD
Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MUSHROOM SALAD
Make and share this Mushroom Salad recipe from Food.com.
Provided by queenbeatrice
Categories < 15 Mins
Time 10m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the parsley, thyme, basil and shallots in bowl.
- Add vinegar and oil then seasonings.
- Clean and quarter mushrooms.
- Add dressing to mushrooms and stir gently.
- Refrigerate until ready to serve.
- Add Parmesan shavings just before serving.
Nutrition Facts : Calories 16.3, Fat 0.2, Sodium 4.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1, Protein 2
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
MIXED MUSHROOM & HAM SALAD
A fresh and vibrant salad with a fantastic mix of flavours and textures, ready in half an hour, by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Starter, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
- To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
- Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
- Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
- Drizzle the dressing liberally over the salad and serve.
Nutrition Facts : Calories 315 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
BACON AND MUSHROOM SALAD
Make this Bacon and Mushroom Salad in just 15 minutes! Simply toss spinach with bacon, mushrooms, veggies and dressing to make a scrumptious Bacon and Mushroom Salad that your family and friends will love.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/4 cups each.
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
LEMON-MUSHROOM SALAD
Make and share this Lemon-Mushroom Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
- Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
- Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
- Spoon some dressing over each salad; serve immediately.
Nutrition Facts : Calories 258.7, Fat 27.5, SaturatedFat 3.6, Sodium 196.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.6, Protein 1.9
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