Warm Mushroom Salad With Endive And Watercress Food

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.

WATERCRESS, ENDIVE AND MUSHROOM SALAD

Steps:

• Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
• Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
• Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
• Sprinkle the greens with the cheese.
• Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
• Pour the sauce over the salad greens and toss to blend.

WARM ROASTED MUSHROOM AND FETA SALAD

Steps:

• To prepare the salad, preheat the oven to 350 degrees F.
• Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
• Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
• To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
• Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

WATERCRESS AND ENDIVE SALAD

Steps:

• Cut off the tough stems of the watercress and discard.
• Cut off the end of the endive and cut the head into bite-size pieces.
• Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
• Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

WILD MUSHROOM SALAD

Steps:

• In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
• Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.

WARM MUSHROOM SALAD

Steps:

• Arrange greens on 4 salad plates.
• Heat oil in a skillet over medium-high heat.
• Add mushrooms, shallots and garlic.
• Cook and stir 3 to 5 minutes, or until mushrooms are tender.
• Stir in chives, lemon juice, vinegar and sugar.
• Simmer for a few seconds until very hot.
• Spoon over salad greens.
• Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.