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 SPINACH, MUSHROOM, AND GOAT CHEESE SALAD
Provided by Daryl Getman
Categories Salad Cheese Leafy Green Mushroom Appetizer Sauté Quick & Easy Lunch Goat Cheese Bacon Spinach Bon Appétit New York Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
- Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
WARM MUSHROOM & WILTED SPINACH SALAD
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!
Provided by magpie diner
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3
WARM CHICKEN, MUSHROOM, AND SPINACH SALAD
Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
- Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
- Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
- Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.
WARM ROASTED MUSHROOM AND FETA SALAD
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the salad, preheat the oven to 350 degrees F.
- Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
- Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
- To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
- Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.
WARM SPINACH MUSHROOM SALAD
In addition to being a very tasty side-dish salad, this is one of my favorites to have for lunch. It makes just the right amount for two portions. -Helen Ward O'Key, Torrington, Connecticut
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons.
Nutrition Facts : Calories 179 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
WARM ORANGE AND MUSHROOM SPINACH SALAD
Categories Salad Mushroom Sauté Lunch Orange Bacon Spinach Hazelnut Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- For Dressing:
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.
- For Salad:
- Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)
- Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
- Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
- While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
- Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
- Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.
Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
WARM WILD MUSHROOM SALAD
Categories Salad Leafy Green Mushroom Appetizer Low Carb Vegetarian Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.
WARM MUSHROOM AND ROMAINE SALAD
I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.
Provided by dragonpawz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat one tablespoon of olive oil in a pan.
- Add garlic and cook until translucent.
- Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
- Cook till the mushrooms are cooked through.
- Pour over shredded romaine lettuce and serve.
Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8
WARM SWISS CHARD AND MUSHROOM SALAD
This is a simple healthy dish that can be used as a small salad for lunch or a yummy side dish. This is great on its own or would work wonderfully as a side dish.
Provided by HG Little Chef
Categories Salad Green Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
- Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 18.5 g, Cholesterol 6.3 mg, Fat 10.1 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 2.6 g, Sodium 380.3 mg, Sugar 7 g
WARM SPINACH SALAD W/ CARAMELIZED ONION, MUSHROOM, FETA AND NUTS
An incredible salad. Cook so the spinach just gets warm and coated with the carmalized onion dressing! It smelled and tasted so good, I'm going to have to wait until next time to snap a picture of it. I usually serve this salad with some sort of white fish and other veggie as a main course. It may seem like a lot of butter, but it's what makes up the dressing and is necessary. I used "I can't believe it's not Butter" to cut the saturated fat in half that real butter would give and it came out great! The idea for this salad came out of a vegetables book in the grocery store and was a real winner!
Provided by Ian Magary
Categories Spinach
Time 45m
Yield 1 salad, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a deep frying pan or pot that will eventually be able to handle all the spinach being tossed around in it.
- Toss in the onions and mushrooms and turn down the heat to medium low / low medium. Allow onions and mushrooms to caramelize for approx 30 minutes until onions are soft, transparent and golden stirring occasionally. This is a prime time to get the main course a cookin! These onions can be made well in advance and then reheated for just the moment you want to serve the salad. If the onions start to dry out with the amount of butter used add a little more. 4 Tbsp Butter worked out for me at the heat I caramelized the onions on.
- Stir in the squirt of anchovy paste (optional), pine nuts (or nut of choice) and the crumbled feta a little sea salt and black pepper for taste with the caramelized onions and mushrooms. Once these are somewhat warm and melted, carefully fold in the spinach leaves until they're all coated, making sure not to cook too long. We don't want them soggy or wilted, just coated and warm. Serve immediately and enjoy!
Nutrition Facts : Calories 539.7, Fat 48.1, SaturatedFat 24.6, Cholesterol 116.3, Sodium 1052.2, Carbohydrate 16.3, Fiber 4.7, Sugar 6.8, Protein 16.2
WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
- Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
- Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD
A superhealthy salad that makes a satisfying autumn lunch
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium
WARM STEAK-AND-MUSHROOM SALAD
Make and share this Warm Steak-And-Mushroom Salad recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
- Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
- Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
- Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
- Top with sliced steak and mushrooms; drizzle with remaining broth mixture.
WARM GREEN BEAN AND MUSHROOM SALAD
Steps:
- Wash, trim and steam green beans over hot water, 5 to 7 minutes.
- Wash, trim and slice mushrooms.
- Whisk oil, stock and vinegar in serving bowl; add mushrooms.
- When green beans are cooked, drain stir into bowl and season with salt and pepper.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 183 milligrams, Sugar 9 grams
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE
A recipe for Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta : A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI
A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.
Provided by CountryLady
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
- Whisk dressing ingredients together in a small bowl& set aside.
- Heat oil over medium-high heat in a large non stick skillet.
- Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
- Add garlic& red peppers& stir fry for another 2 minutes.
- Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
- Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.
WARM MUSHROOM SALAD
A blend of mushrooms, sun-dried tomatoes and salad greens make for a pretty presentation on a platter. The recipe comes from our home economists.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips; set aside. In a large skillet, saute mushrooms and onion in butter and olive oil for 5 minutes or until mushrooms are browned. Stir in the vinegar, reserved tomatoes and oil mixture. Bring to a boil. Reduce heat to low; cook for 10 minutes., Arrange salad greens on a platter; top with mushroom mixture and cheese.
Nutrition Facts : Calories 128 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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