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 MUSHROOM SALAD WITH FETA
Make and share this Warm Mushroom Salad With Feta recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
- Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
- Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
- Toss to mix and serve with crusty bread.
Nutrition Facts : Calories 284.4, Fat 20, SaturatedFat 6.4, Cholesterol 26.8, Sodium 551.3, Carbohydrate 20.9, Fiber 8.7, Sugar 8.7, Protein 10.8
FETA GARLIC SALAD WITH MUSHROOMS
A simple salad I mixed up, reminiscent of a Caesar salad but with a kick of garlic and feta.
Provided by teacupped_mouse
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
- Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 367 calories, Carbohydrate 7 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 10 g, Sodium 2261.6 mg, Sugar 3.6 g
WARM MUSHROOM SALAD
A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service.
Provided by skat5762
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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