Best Sages Mushroom Salad Recipes

Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage image

Provided by Bobby Flay

Number Of Ingredients 15

2 tablespoons olive oil
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
12 chanterelle mushrooms, cleaned with a soft brush
2 tablespoons minced garlic
Salt and freshly ground pepper, to taste
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette, recipe follows
1/4 cup sage leaves, cut into chiffonade
2 tablespoons chopped shallots
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 tablespoon white truffle oil
Salt, to taste
Pepper, to taste

Steps:

Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

Mushroom Sage Sauce image

Provided by Lori Mama

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
8 ounces mushrooms, of your choice sliced
1/4 cup chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, minced
1/4 cup white wine
1/2 cup low sodium chicken broth
2 tablespoons soft cream cheese

Steps:

In medium saute pan, over medium high heat, heat the oil.
Add the sliced mushrooms, sage, shallots, the salt and pepper.
Cook until the mushrooms have given up most of their moisture.
Add wine and reduce by half.
Add broth and cream cheese. Stir and continue cooking until slightly thickened, about 3-5 minutes.

Nutrition Facts : Calories 86.2, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.4, Sodium 174.5, Carbohydrate 4.9, Fiber 1.4, Sugar 1.5, Protein 3