Best Wild Mushroom Salad Recipes

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WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD



Wild Mushroom and Gruyère Tart with Fresh Herb Salad image

Provided by Suzanne Goin

Categories     Mushroom     Onion     Appetizer     Bake     Sauté     Dinner     Lunch     Ricotta     Fall     Tarragon     Chive     Sour Cream     Parsley     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 19

Tart
1/2 cup whole-milk ricotta cheese
1 large egg yolk
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1/4 cup crème fraîche or sour cream
1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
2 teaspoons fresh thyme leaves
1 tablespoon butter
1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
4 ounces thinly sliced Gruyère cheese
Salad
6 tablespoons fresh Italian parsley leaves
1/3 cup 1/2-inch pieces fresh chives
3 tablespoons fresh tarragon leaves
3 tablespoons fresh chervil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice

Steps:

  • For tart:
  • Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
  • Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
  • Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
  • Meanwhile, prepare salad:
  • Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
  • Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

ROASTED WHOLE CHICKEN WITH PEACH CHUTNEY; GRILLED WILD MUSHROOM AND VEGETABLE SALAD



Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad image

Provided by Food Network

Time 2h40m

Yield 4 servings

Number Of Ingredients 27

3 1/2 to 4 pound chicken
1/2 teaspoon salt
1/2 teaspoon brown sugar
Pinch black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon chipotle powder
2 cups firm peaches, peeled
1/2 cup sweet onion, minced
1 tablespoon ginger, peeled and minced
1/2 cup red pepper, diced
1/2 cup light brown sugar
2 tablespoons cider vinegar
1 teaspoon rosemary, minced
1 teaspoon curly parsley, minced
1/2 teaspoon jalapeno, minced
2 plum tomatoes, halved
4 shiitake mushrooms, stems removed
2 portobello mushrooms, stems removed
2 ears corn, halved
8 asparagus spears, trimmed
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
1/4 teaspoon tarragon
1/4 cup apple cider vinegar
1/2 cup olive oil, extra virgin
1 tablespoon garlic, minced
Salt and pepper

Steps:

  • Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
  • Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
  • Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.

FRISéE AND WILD MUSHROOM SALAD WITH POACHED EGG



Frisée and Wild Mushroom Salad with Poached Egg image

Provided by Suzanne Tracht

Categories     Salad     Egg     Mushroom     Appetizer     Poach     Sauté     Passover     Vegetarian     High Fiber     Dinner     Radish     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 tablespoons fresh lemon juice, divided
6 large eggs
2 small heads of frisée (about 9 ounces), torn into small clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

Steps:

  • Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.
  • Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.
  • Using slotted spoon, transfer eggs to bowl of cool water. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
  • Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

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.

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE



Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée image

Categories     Salad     Mushroom     Onion     Goat Cheese     Beet     Summer

Yield Makes 4 servings

Number Of Ingredients 29

For the onion purée:
1 tablespoon olive oil
5 cipollini onions, peeled and cut into quarters
1/2 medium shallot, minced
Salt
5 tablespoons heavy cream
For the mushrooms:
3 tablespoons walnut oil
2 ounces fresh chanterelle mushrooms, cleaned and trimmed
2 ounces fresh black trumpet mushrooms, cleaned and trimmed
2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
4 sprigs fresh sage
Salt
For the roasted beets:
8 medium red beets, trimmed and scrubbed
8 medium golden beets, trimmed and scrubbed
1/4 cup olive oil
Zest and juice of 1 Meyer lemon
2 tablespoons minced fresh chives
Salt
For the pumpkin seeds:
1/4 cup pumpkin seeds
2 tablespoons walnut oil
Salt
For the English peas:
20 English peas, shelled
Salt
To serve:
1/4 cup goat cheese

Steps:

  • Make the onion purée:
  • In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
  • Make the mushrooms:
  • In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
  • Roast the beets:
  • Preheat the oven to 425°F.
  • Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
  • Toast the pumpkin seeds:
  • Preheat the oven to 375°F.
  • Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
  • Cook the peas:
  • Fill a large bowl with ice water.
  • In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
  • To serve:
  • In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

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.

WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS



WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS image

Categories     Salad     Side     Christmas     Simmer

Yield 8 people

Number Of Ingredients 19

Water to cook rice in
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
Vinaigrette:
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced (can substitute green onions)
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress or any greens
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Steps:

  • To prepare the rice: Cook according to package directions and add the salt, bay leaf, and thyme. Simmer until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE



Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage image

Provided by Bobby Flay

Number Of Ingredients 15

2 tablespoons olive oil
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
12 chanterelle mushrooms, cleaned with a soft brush
2 tablespoons minced garlic
Salt and freshly ground pepper, to taste
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette, recipe follows
1/4 cup sage leaves, cut into chiffonade
2 tablespoons chopped shallots
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 tablespoon white truffle oil
Salt, to taste
Pepper, to taste

Steps:

  • Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
  • Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

HICKORY GRILLED COWBOY RIB-EYE AND TOMATO AND WILD MUSHROOM RAGOUT ON ARUGULA SALAD



Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad image

Provided by Food Network

Time 9h10m

Yield 4 servings

Number Of Ingredients 20

1/4 cup salt
1/4 cup brown sugar
1 tablespoon chipotle powder
1/2 tablespoon black pepper
1 tablespoon garlic, minced
2 pound rib eye, 3 inches thick
2 teaspoons olive oil
8 garlic cloves, minced
1 tablespoon shallots, minced
8 tomatoes, halved and cored
3 portobellos, sliced 1/2-inch thick
6 shiitakes, sliced
1/2 teaspoon thyme leaves
Salt and pepper
2 bunches arugula
1 1/2 cups sour cream
1/3 cup fresh horseradish, grated
1/4 cup minced parsley
1/2 teaspoon chipotle powder
Kosher salt, to taste

Steps:

  • In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
  • In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
  • In a medium mixing bowl combine all ingredients. Mix well.;

WILD MUSHROOM SALAD



Wild Mushroom Salad image

Provided by Food Network

Categories     side-dish

Time 2h

Number Of Ingredients 19

1 cup shiitake mushrooms
1 cup crimini mushrooms
1 cup button mushrooms
1 cup morel mushrooms
1 cup portobello mushrooms
2 bay leaves
1 teaspoon white peppercorns
1 teaspoon salt
4 cups water
3 tablespoons clarified butter
2 shallots, diced
2 cloves garlic, minced
2 tablespoons yellow curry powder
2 tablespoons fresh basil, thyme, rosemary and parsley, chopped
1/4 cup red bell pepper, diced
1/4 cup Spanish olive oil
1/4 cup white truffle oil (or Hazelnut oil)
3/4 cup rice vinegar
1 pinch salt and pepper

Steps:

  • The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.

PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND WILD MUSHROOM SALAD



Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 cup Myer's dark rum
3 cups chicken stock
2 tablespoons ancho puree
1/4 cup molasses
2 teaspoons coarsely ground black pepper
4 filet mignon steaks, 8 ounces each
Salt, to taste

Steps:

  • Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.

WILD MUSHROOM AND GREEN BEAN SALAD WITH GOAT CHEESE



Wild Mushroom and Green Bean Salad with Goat Cheese image

Provided by Justin Kulongowski

Categories     Salad     Cheese     Dairy     Mushroom     Vegetable     Appetizer     Side     Goat Cheese     Green Bean     Fall     Summer     Bon Appétit     Portland     Maine     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 pound haricots verts or other slender green beans, trimmed
7 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 pound assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 large shallot, chopped
1 5-ounce bag mixed baby greens
3 ounces soft mild goat cheese (such as Montrachet), crumbled (about 3/4 cup)

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool. Drain well. Pat dry with paper towel. (Can be made 1 day ahead. Cover and chill.)
  • Whisk 4 tablespoons olive oil, vinegar and thyme in small bowl to blend. Season dressing to taste with salt and pepper. Set dressing aside.
  • Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallot; sauté until mushrooms are brown, about 8 minutes. Remove from heat. Mix in 2 tablespoons dressing. Season to taste with salt and pepper.
  • Combine beans and baby greens in large bowl. Add remaining dressing; toss to coat. Season to taste with salt and pepper. Divide salad among 6 plates. Spoon warm mushroom mixture over. Sprinkle with goat cheese and serve.

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.

SHAVED FENNEL AND WILD MUSHROOM SALAD



Shaved Fennel And Wild Mushroom Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield Six to eight servings

Number Of Ingredients 6

4 teaspoons lemon juice
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
4 very fresh fennel bulbs, tough outer layers removed
4 fresh chanterelle or white mushrooms, brushed clean
Parmesan Reggiano

Steps:

  • Combine the lemon juice and olive oil in a small bowl. (Preferably, this salad should be prepared right before serving.) Season to taste with salt and pepper. Set aside.
  • Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible. Place in a bowl. Toss with 2 tablespoons of the lemon and olive oil mixture.
  • Scatter the fennel loosely over part of a serving platter. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections. Strew the mushrooms over the fennel pieces. Using a potato peeler or knife blade, make shavings of Parmesan. Scatter them over the mushrooms. Drizzle the remaining lemon and oil over the layers. Grind additional pepper over the top. Serve on a platter, leaving room for the vegetable salads below.

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

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE



Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 crimini mushroom caps, very thinly sliced
6 shiitake mushrooms, very thinly sliced
1/2 cup oyster mushrooms, very thinly sliced
1 shallot, very thinly sliced
2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful
1/2 lemon, juiced
2 teaspoons red wine vinegar -- a sprinkle
2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs
Salt and pepper
1/2 heart romaine lettuce, shredded
2 tablespoons extra-virgin olive oil, eyeball it

Steps:

  • Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

WILD RICE & MUSHROOM SALAD



Wild Rice & Mushroom Salad image

From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.

Provided by MA Blossom

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

8 cups water
2 cups wild rice
4 cups mixed mushrooms
1 small onion, chopped
1 stalk celery, diced
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

Steps:

  • In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
  • Drain rice and place in a large bowl.
  • In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
  • Toss veggie mixture with rice. Let cool.
  • Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

Nutrition Facts : Calories 208.1, Fat 7.2, SaturatedFat 1, Sodium 303.8, Carbohydrate 31.2, Fiber 2.8, Sugar 1.5, Protein 6.1

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