Best Quick Vidalia Onion Mushroom And Parsley Salad Recipes

Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Time 6m

Yield 4 servings

Number Of Ingredients 7

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

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.

Corn and Vidalia Onion Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

4 ears fresh corn, shucked
Cooking spray, for coating the grill
1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Steps:

Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.

Vidalia Onion and Mushroom Pie image

Provided by Kittencalrecipezazz

Categories Onions

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 vidalia onions (halved and thinly sliced)
1 -2 tablespoon fresh mined garlic (optional)
2 -3 cups fresh mushrooms, sliced
3 tablespoons butter or 3 tablespoons olive oil
4 large eggs
1 cup whipping cream, unwhipped
1/4 cup grated parmesan cheese (can use more!)
1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
1 1/2 teaspoons salt (or to taste, I use seasoned salt)
black pepper
1/8 teaspoon nutmeg
1 (10 inch) deep dish pie shells

Steps:

Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
Place the pie plate onto a baking sheet.
Set oven to 350 degrees (set oven rack to bottom position).
Bake for about 45 minutes or until done.
Delicious!