Best Grilled Mushroom Salad With Mustard Shallow Vinaigrette Recipes

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MUSHROOM SALAD WITH MUSTARD VINAIGRETTE



Mushroom Salad With Mustard Vinaigrette image

Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.

Provided by KateL

Categories     Salad Dressings

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dijon-style mustard
1/4 cup wine vinegar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil or 1/2 cup salad oil
12 ounces fresh mushrooms, sliced (4 1/2 cups)
1/2 cup pitted ripe olives, halved
tomatoes, slices for garnish (optional)
watercress leaf, for garnish (optional)

Steps:

  • In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
  • Using a wire whisk, blend in oil.
  • Stir in mushrooms and olives.
  • Cover and chill at least 2 hours.
  • Serve on individual plates with tomato slices and a watercress sprig.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

GRILLED MUSHROOM SALAD WITH ARUGULA



Grilled Mushroom Salad with Arugula image

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE



Grilled Mushroom Salad with Pecan Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely minced shallots
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake
2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress
Pecan Vinaigrette, recipe follows
3 small ripe pears, peeled, cored and sliced
1/2 cup lightly toasted whole pecans
Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish
1/3 cup toasted pecan oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon finely chopped fresh mint
Hot sauce, to taste
Salt and freshly ground pepper

Steps:

  • Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
  • Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
  • Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.

MUSTARD SHALLOT VINAIGRETTE



Mustard Shallot Vinaigrette image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7

1/4 cup champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon clover honey
4 large, peeled shallots, thinly sliced, about 1/4 cup
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup extra virgin olive oil

Steps:

  • In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

  • In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE



Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 12

4 large shiitake mushrooms
2 large portobello mushroom, stems removed
1 cup olive oil, divided
Salt and freshly ground pepper
8 large red potatoes, cut into 1-inch cubes, cooked
1 large red onion, finely sliced
2 red peppers, julienned
1/2 cup white wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

  • Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

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