Best Warm Mushroom Salad With Bacon Sourdough Croutons Pickled Mushroom Vinaigrette Recipes

WARM MUSHROOM SALAD

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.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

WARM MUSHROOM SALAD

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 BACON-MUSHROOM VINAIGRETTE

Steps:

• Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)

Steps:

• Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.