MUSHROOM SALAD RECIPE RECIPES

MUSHROOM SALAD I RECIPE | ALLRECIPES

Mushroom Salad I Recipe | Allrecipes image

This is an easy chilled mushroom and vegetable salad with an Italian dressing. Use a light dressing and It's low-fat and great tasting!

Provided by Bonnie Hughey

Categories Salad Vegetable Salad Recipes

Total Time 20 minutes

Prep Time 20 minutes

Yield 7 servings

Number Of Ingredients 8

Ingredients

2 (4.5 ounce) cans sliced mushrooms
4 stalks celery, chopped
1 (4 ounce) jar pimentos
1 onion, chopped
16 ounces light Italian-style salad dressing
1 large red bell pepper, chopped
1 green bell pepper, chopped
salt and pepper to taste

Steps:

In a large bowl, combine the mushrooms, celery, pimentos, onion, red bell pepper and green bell pepper.
Add 1/2 to 1 cup dressing and mix well. Salt and pepper to taste and refrigerate until chilled. Toss well before serving.

Nutrition Facts : Calories 81.3 calories, CarbohydrateContent 9.9 g, CholesterolContent 3.8 mg, FatContent 4.4 g, FiberContent 2.5 g, ProteinContent 1.9 g, SaturatedFatContent 0.3 g, SodiumContent 1049.8 mg, SugarContent 6.4 g

WARM MUSHROOM SALAD RECIPE - MARCIA KIESEL | FOOD & WINE

Warm Mushroom Salad Recipe - Marcia Kiesel | Food & Wine image

Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce. Terrific Green SaladsPlus: More Vegetable Recipes and Tips

Provided by Marcia Kiesel

Yield 6

Number Of Ingredients 15

Ingredients

3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (1 ounce)

Steps:

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.

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VEGAN MUSHROOM SALAD RECIPE | ALLRECIPES

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Anjum Anand has some fun with fungi in this recipe from Sainsbury's magazine. Vegan, dairy- and gluten-free, this is a wonderfully tasty mushroom salad that (almost!) everyone can enjoy
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 203 calories per serving

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From cooking.nytimes.com
Reviews 5
Total Time 1 hours 25 minutes
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Calories 366 per serving

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Total Time 10 minutes

Arrange the sliced mushrooms on a platter. Drizzle with the olive oil and lemon juice and season with salt and pepper. Scatter the lemon zest and mint over the mushrooms and serve right away.

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From allrecipes.com
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