Three Mushroom Salad Food
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.
THREE MUSHROOM SALAD
Make and share this Three Mushroom Salad recipe from Food.com.
Provided by Norahs Girl
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe mushrooms with a damp cloth.
- Slice ends off each stem and cut into thick slices vertically.
- Sprinkle with lemon juice.
- Layer mushrooms and room temperature potatoes in a salad bowl.
- Blend mustard powder, red wine vinegar and olive oil together until creamy.
- Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
- Add dollops of mayonnaise to the completed salad.
MUSHROOM SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
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.
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- Preheat the oven to 375°. On a small baking sheet, toast the pine nuts for 7 minutes, until they are lightly golden. Transfer the pine nuts to a very large bowl.
- In a small bowl, combine the lemon zest and lemon juice. Whisk in 1/2 cup of the olive oil and season with salt and pepper.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring, until the onion is golden, about 5 minutes. Add the quinoa, broth and 1 cup of water and bring to a boil. Cover and simmer over low heat until the quinoa is tender and all of the liquid has been absorbed, 15 minutes; transfer to a baking sheet and let cool.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the cremini mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until the mushrooms are golden, about 8 minutes. Transfer the mushrooms to the bowl with the toasted pine nuts. Add another 2 tablespoons of oil to the skillet. Add half of the portobellos, season with salt and pepper and cook, stirring occasionally, until golden, 4 to 5 minutes; transfer to the bowl. Repeat with 2 more tablespoons of oil and the remaining portobellos; transfer to the bowl. Add the remaining 2 tablespoons of oil and the hen-of-the-woods mushrooms to the skillet, season with salt and pepper and cook until golden, 7 to 8 minutes; add to the bowl.
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