MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
SHAVED FENNEL SALAD
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.
Provided by Andy Baraghani
Categories Bon Appétit Salad Fennel Spring Walnut Mint Parmesan Vegetarian Side Easter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
- Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
- Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
- Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
FENNEL AND MUSHROOM SALAD
Steps:
- Put the shallot and vinegar in a ramekin, and set aside to macerate.
- Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
SHAVED FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the arugula, oranges and fennel. Add the olive oil and lemon juice and toss to combine. Season with salt and pepper.
- Serve immediately.
SHAVED RADISH, FENNEL, AND PARMESAN SALAD
Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together oil, lemon juice, and mustard and season with salt and pepper.
- Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g
SHAVED FENNEL AND PARMESAN SALAD
Provided by Molly O'Neill
Categories dinner, weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
- Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
- Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 29 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 10 grams
SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD
Steps:
- Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
- Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
- Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.
RAW MUSHROOM SALAD WITH PARMESAN
From Hueys Kitchen. I saw him make this today and thought it to be a simple and refreshing salad. Allow 1 minute for cooking, massaging the salad.
Provided by ImPat
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
- Serve the salad with parmesan sprinkled on top.
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that...
Categories Sides
Time 15m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.
- Adjust the blade of your mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and slice against the grain as far as is safe; discard the base. Next, slice each mushroom cap on the mandoline and add to the bowl. Finally, slice the Parmesan on the mandoline, roughly crumbling any large slices, and add to the fennel-mushroom mixture.
- Add the peperoncini, salami and parsley, to the bowl, then toss. Drizzle with the dressing and toss again.
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."
Provided by newspapergal
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim fennel bulbs- cut away feathery tops and root end.
- Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
- Drizzle with 2 tbl of olive oil and season with salt and pepper.
- Shave mushrooms into paper thin slices and scatter over fennel.
- Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
- With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
- Serve immediately.
Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2
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SHAVED FENNEL SALAD RECIPE - BON APPéTIT
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- Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
- Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
- Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
- Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
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- Heat a skillet over medium high heat and add the pine nuts. Toast for 5-10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don't burn.
- Meanwhile, thin slice your fennel and celery and chop the parsley - Add them all to a large bowl.
- Toss fennel, celery and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan and toasted pine nuts.
FENNEL, MUSHROOM AND PARMESAN SALAD - LOS ANGELES TIMES
From latimes.com
Servings 4-6Estimated Reading Time 7 minsCategory VEGETARIAN, VEGETABLES, SALADSTotal Time 30 mins
- Trim the stalks and fronds from the fennel, reserving enough fronds to make 1/4 cup when chopped. Cut the bulb in quarters lengthwise and trim away the triangle of solid core at the base. Cut each quarter into thirds or quarters lengthwise and cut each of those in half crosswise.
- Trim the tough bottoms of the mushroom stems and cut the mushrooms into quarter-inch slices.
- In a large bowl, whisk together the olive oil, lemon juice, green onions, thyme leaves, the fennel fronds, salt and garlic, to mix well. Add the fennel and stir to coat. Remove the fennel with a slotted spoon, draining any excess dressing back into the bowl, and arrange the fennel on a platter in a broad, shallow layer.
- Add the mushrooms to the leftover dressing, season to taste with black pepper and stir to coat well. Arrange the mushrooms in an oblong mound on top of the fennel, centering it so there is fennel showing around the edges.
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