WARM MUSHROOM SALAD
This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. I use the pre-packaged mixed colorful lettuce. A different salad, but a good one that is done in no time if you want to try something new.
Provided by extraordinary machine
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
- Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 4.9 g, Fat 12.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 2.5 g
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
SAUTEED WILD MUSHROOMS
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."
Provided by Heather3271
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large, heavy skillet over high heat.
- Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
- Stir in garlic, herbs, and vinegar; cook 30 seconds more.
- Remove to a heated serving dish.
- Add salt and pepper.
- Serve on grilled bread (bruschetta).
Nutrition Facts : Calories 110.3, Fat 4.5, SaturatedFat 0.7, Sodium 122.7, Carbohydrate 14, Fiber 1.7, Sugar 2.1, Protein 5.3
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
SALAD OF BITTER GREENS WITH SAUTEED WILD MUSHROOMS & TOASTED WALNUTS
Steps:
- Put 2 1/2 tablespoons of the olive oil in a salad bowl. Add the balsamic vinegar, red wine vinegar and a heaping 1/4 teaspoon each of salt and pepper; mix with a fork to make a vinaigrette. Put the mixed greens on top, but do not toss the salad. Set aside. Put the remaining 1 1/2 tablespoons olive oil in a skillet and heat over medium-high heat. Add the garlic and mushrooms, sprinkle with the remaining salt, pepper and half of the parsley. Saute for about 5 minutes, until the mushrooms have given up much of their moisture and are beginning to be just a little bit crisp. Set aside. Toss the salad with the vinaigrette; divide among serving plates. Top each with mushrooms. Sprinkle with the remaining parsley and the toasted walnuts. PER SERVING: 205 calories, 3 g protein, 5 g carbohydrate, 20 g fat (3 g saturated), 0 cholesterol, 301 mg sodium, 1 g fiber.
GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
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