Best Warm Mushroom And Sweet Corn Salad With Thyme Basil Vinaigrette Recipes

Warm Mushroom Salad image

Provided by Ina Garten

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 Wild Mushroom Vinaigrette image

Provided by Abby Girl

Time 30m

Yield 2 cups

Number Of Ingredients 10

1/2 cup olive oil
1/4 cup shallot, minced
2 garlic, minced
2 cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, freshly cracked
1/4 cup white wine vinegar
1 tablespoon thyme, chopped
2 teaspoons tarragon, chopped
1 tablespoon brandy (or Cognac) (optional)

Steps:

Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
Use immediately or store, covered in the fridge for up to 3 days.

Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9

Corn and Mushroom Salad with Sesame Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons sesame seeds
8 ounces button mushrooms, quartered
2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
3 ears corn, shucked
1/4 cup rice vinegar
1/3 cup grapeseed or vegetable oil
1 bunch cilantro, chopped (about 1 cup)
1 small shallot, finely chopped
1 1/2 cups cherry tomatoes, halved
1 cup thinly sliced radishes
1 red jalapeno pepper, seeded and thinly sliced

Steps:

Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.