Best Warm Wild Mushroom Vinaigrette Recipes

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.

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 Vinaigrette image

Provided by Abby Girl

Time 30m

Yield 2 cups

Number Of Ingredients 10

1/2 cup olive oil
1/4 cup shallot, minced
2 garlic, minced
2 cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, freshly cracked
1/4 cup white wine vinegar
1 tablespoon thyme, chopped
2 teaspoons tarragon, chopped
1 tablespoon brandy (or Cognac) (optional)

Steps:

Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
Use immediately or store, covered in the fridge for up to 3 days.

Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9

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