ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
- Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
- Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
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
WARM MUSHROOM & ARUGULA SALAD
While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.
Provided by My Food and Family
Categories Fall 2019
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Toss radicchio with half the arugula in large bowl.
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
- Cover platter with remaining arugula; top with salad.
- Sprinkle with nuts and cherries.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "warm arugula and mushroom salad food"
WARM ARUGULA SALAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 20 minsCategory SaladCalories 377 per serving
- Peel, halve, and quarter each onion, then cut each quarter in half. This should give you 8 wedges per onion.
- Heat a skillet over medium heat and fry the pancetta or bacon until crisp. Move to a plate. Add 2 tablespoons or so of olive oil to drippings in the skillet. Add the thyme leaves, onions, and pinenuts along with a pinch of salt and toss around gently. Cook about 5 minutes, until the onions are caramelized and sweet (but not black!).
- Return the pancetta or bacon to the skillet and toss to coat. Then throw everything into a salad bowl on top of the arugula or any nice salad leaves. Drizzle generously with balsamic vinegar—this will make a natural dressing as it mixes with the olive oil. Have everyone already sitting at the table by the time you shave some Parmesan over the top—you can use a vegetable peeler to do this.
MUSHROOM ARUGULA WARM SALAD - CRAVING HOME COOKED
From cravinghomecooked.com
4.5/5 (30)Total Time 20 minsCategory SaladCalories 197 per serving
- Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit. You know when they're done when they start to smell toasted. Transfer walnuts to a small bowl.
- To the same skillet heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally.
- Add the baby arugula and stir. Cook for about 2 minutes, or until the baby arugula starts to wilt a bit. Remove from heat and add the walnuts back in. Toss well and serve while warm.
WARM MUSHROOM SALAD - JAMIE GELLER
From jamiegeller.com
Servings 6Estimated Reading Time 40 secsCategory Lunch, Dinner, SaladsTotal Time 20 mins
- Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
- Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
FUNGHI ASSOLUTI (WARM MUSHROOM AND ARUGULA SALAD ...
From vivaciousgourmet.com
5/5 (1)Category SaladServings 4Total Time 30 mins
- Chop up oyster mushrooms to a bowl. Add in olive oil, grated Parmesan, breadcrumbs (option to use gluten free), garlic powder and mix together.
- Place on a baking sheet in the oven for 10-15 minutes at so they can get crispy. Careful not to burn.
WARM MUSHROOM SALAD RECIPE - MARCIA KIESEL | FOOD & …
From foodandwine.com
5/5 Servings 6
- In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.
- In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.
- Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.
- In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.
WARM MUSHROOM, CHERRY TOMATO AND ARUGULA SALAD
From allergicliving.com
Estimated Reading Time 2 mins
THE FRUGAL GIRLMET: WARM ARUGULA AND MUSHROOM SALAD
From frugalgirlmet.blogspot.com
Estimated Reading Time 1 min
WARM ARUGULA AND MUSHROOM SALAD - CITYLINE
From cityline.tv
Calories 208 per serving
ARUGULA WARM MUSHROOM SALAD RECIPE - RECIPELAND.COM
From recipeland.com
3.8/5 (100)Total Time 25 minsServings 6Calories 81 per serving
WARM ARUGULA AND MUSHROOM SALAD | FROM THE GRAPEVINE
From fromthegrapevine.com
WARM CRISPY MUSHROOM ARUGULA SALAD - HEALTHNUT NUTRITION
From healthnutnutrition.ca
Servings 2Estimated Reading Time 3 mins
- In a blender or food processor, add in all your ingredients and pulse until the mixture resembles a fine “parmesan” texture.
- Add all ingredients into a mason jar. Screw the lid on and shake until well combined. Set aside to enjoy with this dish or refrigerate for 5-7 days.
WARM POTATO, OLIVE, AND ARUGULA SALAD - LIVE SIMPLY
From livesimply.me
5/5 (1)Total Time 55 minsCategory Appetizer, Salad, Side DishCalories 204 per serving
- Place the potatoes on a sheet pan. Pour 2 tablespoons of olive oil over the potatoes. Sprinkle the potatoes with salt and pepper.
- Add the olives, garlic, and remaining 1 tablespoon of olive oil to the potatoes, gently stirring to coat the ingredients in the oil (a metal spatula works well). Return the pan to the oven for 15 minutes, until the garlic is toasty and fragrant, the potatoes are soft, and the olives are warm.
WARM BEAN & ARUGULA SALAD RECIPE | EATINGWELL
From eatingwell.com
- Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
- Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
WARM MUSHROOM AND ARUGULA PASTA SALAD - THIS HAPPY MOMMY
From thishappymommy.com
Servings 6Total Time 25 minsEstimated Reading Time 3 mins
WARM MUSHROOM SALAD WITH ARUGULA & WALNUTS - SINAMON TALES
From sinamontales.com
Cuisine Global VegetarianCategory SaladServings 4Total Time 30 mins
MUSHROOM ARUGULA SALAD - HEALTHY WITH NEDI
From healthywithnedi.com
Estimated Reading Time 1 min
ROASTED RADICCHIO SALAD WITH ARUGULA • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 1Category SaladCuisine ItalianTotal Time 15 mins
WARM MUSHROOM AND BROWN RICE ARUGULA SALAD RECIPE ...
From mysolluna.com
5/5 (1)Estimated Reading Time 3 mins
WARM MUSHROOM SALAD WITH PARMESAN AND ARUGULA - …
From foodandwine.com
4/5 Servings 4
BABY ARUGULA SALAD WITH SHIITAKE MUSHROOMS | FOOD & STYLE
From foodandstyle.com
Reviews 18Servings 4
WARM MUSHROOM-ARUGULA SALAD RECIPE - CHATELAINE
From chatelaine.com
3.3/5 (210)Total Time 20 minsCategory RecipesCalories 238 per serving
WARM MUSHROOM SALAD - PRODUCE MADE SIMPLE
From producemadesimple.ca
Servings 4Estimated Reading Time 1 min
ARUGULA AND MUSHROOM SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 42 per servingServings 4
WARM MUSHROOM AND ARUGULA SALAD - FIRST HOME LOVE LIFE
From firsthomelovelife.com
Estimated Reading Time 2 mins
6 MAIN-COURSE-WORTHY BEEF AND PORK SALAD RECIPES
From chatelaine.com
WARM MUSHROOM AND ARUGULA SALAD | RECIPE | ARUGULA SALAD ...
From pinterest.com
WARM ARUGULA AND SPINACH SALAD WITH PARMESAN AND MUSHROOMS ...
WARM MUSHROOM SALAD WITH FRIED MUSHROOMS AND ARUGULA
From foodtempel.com
WARM MUSHROOM & ARUGULA SALAD - IDIOT'S KITCHEN
From idiotskitchen.com
ARUGULA-MUSHROOM SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
WARM MUSHROOM ARUGULA SALAD - CANADIAN LIVING
From canadianliving.com
MUSHROOM & SMOKED GOUDA QUICHE WITH ARUGULA & APPLE SALAD
From blueapron.com
ARUGULA WITH MUSHROOMS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WARM MUSHROOM AND ARUGULA SALAD RECIPES
From tfrecipes.com
CARMINE’S WARM MUSHROOM SALAD - STEVEN AND CHRIS
From cbc.ca
WARM SALAD WITH ARUGULA AND MUSHROOMS STOCK PHOTO - IMAGE ...
From dreamstime.com
10 MINUTE BABY BELLA MUSHROOM SALAD RECIPE WITH ARUGULA
From microbigals.com
WARM MUSHROOM AND ARUGULA SALAD | RECIPE | ARUGULA SALAD ...
From pinterest.com
WARM MUSHROOM AND ARUGULA SALAD | PREMIèRE MOISSON
From premieremoisson.com
WARM MUSHROOM AND ARUGULA SALAD | RECIPE | ARUGULA RECIPES ...
From pinterest.ca
WARM ARUGULA AND SPINACH SALAD WITH PARMESAN AND MUSHROOMS ...
From artoflivingwell.ca
SEARED BISTRO STEAK WITH SALSA VERDE+WARM ARUGULA ...
From illuminate-food.com
ARUGULA SALAD WITH PORCINI MUSHROOMS AND SHAVINGS …
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love