Best Parsley Cabbage And Mushroom Salad Recipes

FRESH MUSHROOM AND PARSLEY SALAD

Steps:

• In a medium salad bowl, mix together the mushrooms and parsley.
• In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
• Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

CABBAGE SALAD WITH MUSHROOMS

Steps:

• Slice the chilli and mushrooms finely. Shred the cabbage finely. Cut the ginger and radish in fine slivers. Chop the garlic finely. Juice the lime.
• Combine oil, soy sauce, chili, and mushrooms; stir. Allow to rest for 10 minutes.
• Combine all ingredients (for the herbs only the leaves; discard the stems) in a big bowl and toss.

RADISH AND MUSHROOM SALAD WITH PARSLEY

Steps:

• In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

PARSLEY AND CABBAGE SALAD

Steps:

• Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

PENNE WITH CABBAGE AND MUSHROOMS

Steps:

• Cook pasta according to package directions.
• Meanwhile, gently press garlic cloves with the flat of your knife.
• Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage and mushrooms, saute for 5 minutes, then add wine.
• Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
• Remove the garlic cloves from the skillet.
• Drain pasta and toss with butter and sauce.
• Add cheese and parsley and toss again.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

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.