Best Escarole And Mushroom Dressing Recipes

Escarole and Mushroom Dressing image

Yield Makes 10 servings

Number Of Ingredients 11

1 1/4 lb portabella mushrooms, stems discarded and caps cut into 1-inch pieces
3 garlic cloves, minced
6 tablespoons olive oil
1 1/2 lb escarole, coarsely chopped
3 medium onions, thinly sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs, lightly beaten
1/3 cup heavy cream
1/2 cup vegetable stock , heated
1 (3/4- to 1-lb) country bread loaf, cut into 1-inch cubes (8 cups)

Steps:

Preheat oven to 425°F.
Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.
While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well. Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

Warm Escarole Salad with Shiitake Mushrooms and Pancetta image

Yield Makes 4 servings

Number Of Ingredients 9

5 tablespoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
1 1/4-inch-thick slice pancetta,* chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces

Steps:

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.