Best Warm Wild Mushroom Salad Recipes

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BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE



Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette image

Provided by Aria Kagan

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

2 pints blueberries, plus more for garnish
3/4 cup olive oil
1/4 cup red wine vinegar
1 small red onion, diced
2 cups wild mushrooms, trimmed and cleaned
Kosher salt and freshly ground black pepper
1 head frisee lettuce, chopped
3 cups baby spinach
1/4 cup Marcona almonds, toasted
1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

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 MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE



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

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

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



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

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.

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.

WARM WILD MUSHROOM SALAD



Warm Wild Mushroom Salad image

Categories     Salad     Leafy Green     Mushroom     Appetizer     Low Carb     Vegetarian     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1/4 cup chopped shallots
2 tablespoons minced fresh chives
4 cups torn mixed greens

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.

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE



Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette image

Provided by Food Network

Number Of Ingredients 10

1 ounce canned black truffle juice (available at specialty food stores)*
1 ounce fresh lemon juice
1 ounce mild soy sauce
3 ounces olive oil
1 ounce olive oil
12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes
1 large shallot
4 tablespoons chives, finely chopped
8 cups frisee, loosely packed, bottom trimmed and rinsed
4 ounces pancetta, diced into medium size squares and rendered

Steps:

  • In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
  • Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

WARM WILD MUSHROOM SALAD



Warm Wild Mushroom Salad image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bag baby arugula greens
1 tablespoon butter
1 tablespoon minced garlic
5 shallots, thinly sliced
1 cup quartered cremini mushrooms
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons sherry vinegar
2 tablespoons mascarpone cheese
2 tablespoons chopped parsley leaves

Steps:

  • Put the arugula greens into a large serving bowl and set aside.
  • In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
  • Pour the mushroom mixture over the arugula greens and serve.

WARM SQUAB SALAD WITH AGED GOAT CHEESE, WHITE CHICORY AND WILD MUSHROOM VINAIGRETTE



Warm Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

4 squab breasts, about 6 ounces each
Salt and freshly ground pepper
Olive oil
Olive oil
2 shiitake mushrooms, cleaned and chopped
1 portobello mushroom, cleaned and chopped
8 oyster mushrooms, cleaned and chopped
1/4 cup white wine vinegar
1 shallot, chopped
1/2 cup olive oil
1 tablespoon honey
2 teaspoons white truffle oil
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Season breasts with salt and pepper on both sides. Heat oil in a large saute pan over high heat. Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes. Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove and let rest for 5 minutes. Slice each breast on the bias into 1/2-inch th
  • Heat oil in a large saute pan over high heat. Season mushroom with salt and pepper to taste and saute until golden brown and dry. Remove to a bowl. Blend vinegar and shallot in a blender until smooth. Slowly drizzle in the oil until emulsified. Add the honey and season with salt and pepper to taste. Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine. Re-season with salt
  • Whisk together the vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
  • Salad: 4 cups white chicory Sherry vinaigrette 8 ounces aged Coach Farm goat cheese, crumbled Pan seared squab Wild mushroom vinaigrette Chopped chives Finely diced red and yellow peppers
  • Place the chicory into a large bowl and toss with 1/4 cup of the sherry vinaigrette, season with salt and pepper and divide among 4 large plates. Divide the cheese among 4 plates. Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette. Garnish with chives a

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