MUSHROOM SALADS RECIPES RECIPES

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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

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

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

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

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