Mushroom Salan Food

FRESH MUSHROOM SALAD

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.

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.

MUSHROOM SALAN

Steps:

• Pressure cook onions and grind it with ginger, garlic and keep aside.
• Grind tomato keep aside.
• Roast cinnamon cloves cardamom and grind it along with sesame seeds, groundnut, coconut, curd and keep aside.
• Cut mushrooms into chunks in little oil fry them till all the water disappears. keep this aside.
• In a pan, put the remaining oil. add curry leaves, slightly slit green chillies. Add ground onion and tomato. Add chilli powder turmeric powder, fry till oil appears. add ground coconut paste, mushroom and water or mushroom stock to required consistency. Put salt, close it with lid and cook in medium flame till gravy consistency. put coriander and serve with rotis variety rice and bread.

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.