Best Grilled Mushroom Salad With Pecan Vinaigrette Recipes

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GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

GRILLED MUSHROOM SALAD SUBS



Grilled Mushroom Salad Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 baguettes, halved across, split and some of the soft insides removed
4 tablespoons sherry vinegar
2 rounded tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1/2 cup extra-virgin olive oil, eyeball it
6 cloves garlic, finely chopped
8 portobello mushroom caps, stems removed and wiped clean with damp cloth
Coarse salt and coarse black pepper
1/4 cup finely chopped parsley, a generous handful
6 cups, a package, deveined triple washed spinach, coarsely chopped
3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips

Steps:

  • Preheat a grill pan to medium high heat or prepare outdoor grill.
  • Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes.
  • In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
  • Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
  • Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.

GRILLED MUSHROOM AND MALANGA SALAD



Grilled Mushroom and Malanga Salad image

Provided by Food Network

Time 46m

Yield 6 servings

Number Of Ingredients 16

1 pound large shiitake mushroom caps
3 portobello mushrooms
1 pound button mushrooms
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/2 cup thinly sliced shallots
1/2 cup thinly sliced scallions, white and green parts
Salt and freshly ground black pepper
2 1/2 pounds malanga, peeled and sliced 1/2-inch thick
11 ounces fresh goat cheese, crumbled
1/2 cup white truffle oil
2 cups vegetable oil, for frying
12 slices ripe, red beefsteak tomatoes

Steps:

  • In a large bowl, combine the mushrooms. Add the vinegar, olive oil, garlic, thyme, rosemary, shallots, scallions, salt, and pepper. Marinate for 1 hour.
  • Prepare a hot fire in the grill.
  • Remove the mushrooms from the marinade and reserve the marinade for later. Place a vegetable/fish grill rack on the grate. Place the mushrooms on the rack and grill for 2 to 3 minutes per side. The portobellos may require a bit more time on the grill. When the mushrooms are cooked, transfer to a plate and let cool. Cut them into 1/2-inch pieces and transfer them with any accumulated juices to the reserved balsamic marinade. Toss to coat.
  • To prepare malanga, cube 2 pounds and set the remaining 1/2 pound aside. Add the 2 pounds cubed malanga to a large pot of boiling salted water and boil for 8 to 10 minutes, until the malanga is tender but still holds its shape. Drain, plunge into ice water to stop the cooking, and drain again. Transfer to the bowl with the mushrooms. Add the goat cheese and truffle oil and gently toss to mix all ingredients.
  • To prepare the remaining 1/2 pound malanga, slice very thin using a mandoline, any vegetable slicer, or box grater. Cut the slices crosswise into fine strips with a sharp knife.
  • In a medium-size saute pan, heat the oil to 350 degrees and fry the malanga until golden brown and crisp. Transfer to paper towels to drain.
  • To serve, spoon the mushroom salad over the tomato slices and sprinkle with the fried malanga.

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 MUSTARD SHALLOT VINAIGRETTE



Grilled Mushroom Salad with Mustard Shallot Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 cloves garlic, peeled and finely minced
1 teaspoon fresh thyme leaves, coarsely chopped
1 teaspoon fresh oregano leaves, coarsely chopped
Juice of 1/2 lemon
1/4 teaspoon salt and freshly ground black pepper
1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt
2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried

Steps:

  • To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;

CRAB SALAD WITH GRILLED PORTOBELLO MUSHROOMS AND WALNUT VINAIGRETTE



Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon chopped roasted walnuts
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon champagne vinegar
3 tablespoons walnut oil
4 large Portobello mushrooms, stem removed
2 ounces frisee lettuce
2 ounces watercress
1/2 cup fresh jumbo lump crabmeat

Steps:

  • Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
  • Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
  • Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat

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.

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