MUSHROOM SALAD WITH YUZU DRESSING
Categories Salad Mushroom Appetizer Sauté Vegetarian Quick & Easy High Fiber Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
- Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
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
VEGAN MUSHROOM SALAD
This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 4h10m
Yield 65
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
- Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 1.8 g, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 3 mg, Sugar 0.7 g
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
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- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 Tbsp. dressing; toss to coat. Season with salt.
- Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
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