Best Mushroom Romaine Salad Recipes

WARM MUSHROOM AND ROMAINE SALAD

Warm Mushroom and Romaine Salad image

I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.

Provided by dragonpawz

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 tablespoons olive oil
1 1/2 cups sliced white mushrooms
1 garlic clove, minced
2 1/2 tablespoons balsamic vinegar
salt and pepper
1 head romaine lettuce

Steps:

Heat one tablespoon of olive oil in a pan.
Add garlic and cook until translucent.
Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
Cook till the mushrooms are cooked through.
Pour over shredded romaine lettuce and serve.

Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE

Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 crimini mushroom caps, very thinly sliced
6 shiitake mushrooms, very thinly sliced
1/2 cup oyster mushrooms, very thinly sliced
1 shallot, very thinly sliced
2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful
1/2 lemon, juiced
2 teaspoons red wine vinegar -- a sprinkle
2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs
Salt and pepper
1/2 heart romaine lettuce, shredded
2 tablespoons extra-virgin olive oil, eyeball it

Steps:

Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

MUSHROOM ROMAINE SALAD

Mushroom Romaine Salad image

Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation. This medley features romaine hearts, onions and fresh mushrooms drizzled with a creamy homemade dressing that's seasoned with dried tarragon and a dash of cayenne pepper.-Kathy Green, Mahomet, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 bunches romaine hearts, torn
1/4 pound sliced fresh mushrooms
2 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons cider vinegar
3 tablespoons heavy whipping cream
4-1/2 teaspoons sugar
1-1/2 to 2 teaspoons dried tarragon
1/4 to 1/2 teaspoon salt
Dash cayenne pepper

Steps:

In a large salad bowl, combine the romaine, mushrooms, and onions. In a small bowl, whisk the oil, vinegar, cream, sugar, tarragon, salt and cayenne. Pour over salad and toss to coat.

Nutrition Facts : Calories 113 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 187mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

MUSHROOM ROMAINE SALAD

MUSHROOM ROMAINE SALAD image

Categories Salad Mushroom

Yield 4-6 Servings

Number Of Ingredients 10

Ingredients

2 bunches romaine hearts, torn
1/4 lb. sliced mushrooms
2 green onions, thinly sliced
3 tbsp. olive oil
3 tbsp. cider vinegar
3 tbsp. heavy whipping cream
4-1/2 tsp. sugar
1-1/2 to 2 tsp. dried tarragon
1/4 to 1/2 tsp. salt
Dash cayenne pepper

Steps:

In a large salad bowl, combine romaine, mushrooms and onions. In a small bowl, whisk the oil, vinegar, cream, sugar, tarragon, salt and cayenne. Pour over the salad and toss to coat.