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 MUSHROOM & WILTED SPINACH SALAD
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!
Provided by magpie diner
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA
A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
WARM WILD MUSHROOM VINAIGRETTE
Make and share this Warm Wild Mushroom Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9
WARM WILD MUSHROOM SALAD
Categories Salad Leafy Green Mushroom Appetizer Low Carb Vegetarian Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.
WARM WILD MUSHROOM SALAD
Provided by Aaron McCargo Jr.
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the arugula greens into a large serving bowl and set aside.
- In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
- Pour the mushroom mixture over the arugula greens and serve.
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- Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.
- In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with the sherry vinegar, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.
- In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.
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- 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.
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- Toast the sesame seeds in a dry pan over medium-low heat. Stir often for 3-5 minutes, and turn off the heat when the sesame seeds turn a pale golden color.Make sure to keep a close eye on the seeds while toasting. They'll go from perfect to burnt very quickly.
- Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If your mushrooms have a tough stem, discard and compost the stem.
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- Make the barley according to the package instructions. My barley instructions said 1 cup of barley to 3 cups of water, and it took 1 hour of simmering before it was done cooking.
- While the barley is simmering, begin preparing the other ingredients. Brush any dirt off of the mushrooms, and chop off their ends. Thinly chop the carrot, grate the radish, chop the red onion and cut the dried figs in half.
- About 15 minutes before the barley is done cooking, heat olive, coconut or sunflower oil in a skillet over medium-high heat. Toss in your mushrooms and sauté until golden brown, about 8-10 minutes. To achieve this, try not to stir them too much. Add the cherry tomatoes to the pan and continue to sauté for about 2 more minutes. Remove from pan and set aside.
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- Pour 1 tablespoon of oil into a large heavy based frying pan, add the whole garlic cloves and then set the pan over a medium heat. When the oil is hot fry the pheasant breasts for 2-3 minutes on each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.
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- Cook farro according to package directions. Or follow instructions for my favourite way to prepare it: the "pasta method".
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- Then, heat a pan over medium-high. Add 1 Tbsp of olive oil and sauté mushrooms for about 10 minutes, until browned and tender. Season with salt + pepper and set aside.
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