Best Warm Mushroom And Chicories Salad Recipes

Warm Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 17

4 squab breasts, about 6 ounces each
Salt and freshly ground pepper
Olive oil
Olive oil
2 shiitake mushrooms, cleaned and chopped
1 portobello mushroom, cleaned and chopped
8 oyster mushrooms, cleaned and chopped
1/4 cup white wine vinegar
1 shallot, chopped
1/2 cup olive oil
1 tablespoon honey
2 teaspoons white truffle oil
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Steps:

Season breasts with salt and pepper on both sides. Heat oil in a large saute pan over high heat. Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes. Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove and let rest for 5 minutes. Slice each breast on the bias into 1/2-inch th
Heat oil in a large saute pan over high heat. Season mushroom with salt and pepper to taste and saute until golden brown and dry. Remove to a bowl. Blend vinegar and shallot in a blender until smooth. Slowly drizzle in the oil until emulsified. Add the honey and season with salt and pepper to taste. Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine. Re-season with salt
Whisk together the vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
Salad: 4 cups white chicory Sherry vinaigrette 8 ounces aged Coach Farm goat cheese, crumbled Pan seared squab Wild mushroom vinaigrette Chopped chives Finely diced red and yellow peppers
Place the chicory into a large bowl and toss with 1/4 cup of the sherry vinaigrette, season with salt and pepper and divide among 4 large plates. Divide the cheese among 4 plates. Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette. Garnish with chives a

Warm Mushroom Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

Warm Mushroom Salad with Shallots and Sherry Vinegar image

Yield serves 4

Number Of Ingredients 13

2 garlic cloves
2 thick slices of bread from a large rustic loaf, lightly toasted
5 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 pound shiitake mushrooms, stemmed, caps cut into 1-inch-thick slices
Kosher salt and freshly ground black pepper
1/2 pound oyster mushrooms, trimmed and left whole or broken in half if very large
1/2 pound button or cremini mushrooms, stemmed and cut in half or quarters if very large
4 shallots, peeled and cut into thin rings
2 cups frisée or thinly sliced endive
1/2 cup fresh flat-leaf parsley leaves, roughly torn
1/4 cup 1/2-inch batons of fresh chives
1 tablespoon sherry vinegar
Juice of 1/2 lemon

Steps:

Preheat the oven to 400°F.
Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.

Warm Mushroom Salad image

Provided by skat5762

Time 16m

Yield 4 serving(s)

Number Of Ingredients 13

1 bag mixed salad green
3 tablespoons olive oil
1 (10 ounce) package mushrooms, sliced
3 shallots, chopped
3 cloves garlic, crushed
2 tablespoons chopped chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 1/2 cups garlic-flavored croutons (optional)
fresh parmesan cheese, shavings (optional)
salt (optional)
freshly ground black pepper (optional)

Steps:

Arrange greens on 4 salad plates.
Heat oil in a skillet over medium-high heat.
Add mushrooms, shallots and garlic.
Cook and stir 3 to 5 minutes, or until mushrooms are tender.
Stir in chives, lemon juice, vinegar and sugar.
Simmer for a few seconds until very hot.
Spoon over salad greens.
Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.