Best Warm Roasted Mushroom And Feta Salad Recipes

Warm Roasted Mushroom and Feta Salad image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

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 Mushroom, Roasted Asparagus and Wild Rice Salad with Feta Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup wild rice
1 1/4 cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
1 pound asparagus, trimmed and cut into bite sized pieces
2 tablespoons dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

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 Mushroom, Roasted Asparagus and Wild Rice Salad with Feta image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup wild rice
1 1/4 cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
1 pound asparagus, trimmed
1 handful dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

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 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.