HOW TO COOK MUSHROOMS FOR SALAD RECIPES

COOKED MUSHROOM SALAD RECIPE | ALLRECIPES

Cooked Mushroom Salad Recipe | Allrecipes image

This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.

Provided by Nine

Categories Salad Vegetable Salad Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 (16 ounce) packages sliced fresh mushrooms
salt and freshly ground black pepper to taste
2 garlic cloves, pressed
1 splash dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

Nutrition Facts : Calories 95 calories, CarbohydrateContent 8.6 g, FatContent 4.2 g, FiberContent 2.4 g, ProteinContent 7.2 g, SaturatedFatContent 0.6 g, SodiumContent 53.3 mg, SugarContent 3.9 g

SAUTÉED MUSHROOM SALAD RECIPE | EATINGWELL

Sautéed Mushroom Salad Recipe | EatingWell image

Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.

Provided by EatingWell Test Kitchen

Categories Low-Calorie Mushroom Recipes

Total Time 25 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisée, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese

Steps:

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.

Nutrition Facts : Calories 84.9 calories, CarbohydrateContent 5.6 g, CholesterolContent 1.4 mg, FatContent 5.6 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1 g, SodiumContent 139.1 mg, SugarContent 2.7 g

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