Mushroom Salad?

Question

Does anyone know a good mushroom salad recipe or any recipes for mushrooms?

Answer 1

This is the easiest recipe I know, but it's good. Marinate button mushrooms, thin slices of red bell pepper, slivers of onion, and thin-sliced celery in your favorite Italian or vinagrette dressing for at least 6 hours. (The longer you leave the veggies in the dressing, the stronger the taste.) Drain and serve over well-washed lettuce leaves.

I've never tried it with fresh mushrooms, I will admit -- only those in cans or jars. But I suspect that if you lightly poach the mushrooms in some water to draw off their moisture and cook them slightly, it'd also work.

Answer 2

Caesar Salad with Shiitake Mushrooms:

Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.

8 tablespoons olive oil
1/2 pound sourdough baguette, cut into 1-inch cubes (about 1 quart)
3/4 teaspoon salt
3/4 teaspoon fresh-ground black pepper
4 cloves garlic, minced
1 tablespoon cooking oil
3/4 pound shiitake mushrooms, stems removed, caps sliced
1/2 cup chopped fresh parsley
2 hard-cooked eggs
3 tablespoons wine vinegar
2 1/2 teaspoons anchovy paste
2 small heads romaine lettuce (about 1 pound each), cut crosswise into 1/2-inch strips (about 5 quarts)
1/4 cup grated Parmesan

1. In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.

2. In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.

3. Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.

Wine Recommendation: Because sparkling wines have surprisingly high acidity,a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan's richness.

Yield: 4

Answer 3

this mushroom salad recipe on mixed salad greens.
INGREDIENTS:
16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
1/3 cup lemon juice, about 2 to 3 lemons
1 tablespoon chopped chives
1 tablespoon freshly chopped parsley
1 teaspoon dried leaf tarragon
1/2 cup bottled Italian salad dressing
2 ounce jar diced pimiento, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoons sugar
2 teaspoons prepared mustard
fresh mixed salad greens
PREPARATION:
Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon. Cover and refrigerate for at least 1 hour.
Meanwhile, in another bowl, combine Italian dressing, pimiento, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour.

To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.

Mushroom salad serves 6.

Answer 4

MUSHROOM SALAD
Serves 6.

Ingredients:-

-1/2 lb. med.-size mushrooms
-1/2 c. packed parsley sprigs
-1 clove garlic
-1/3 c. salad oil
-2 tbsp. white wine vinegar
-1 tbsp. mayonnaise
-1/2 tsp. salt
-1/8 tsp. dry mustard
-1/8 tsp. freshly ground pepper
-12-18 Boston lettuce leaves, washed and chilled

Method:-

Wash and drain mushrooms. Slice evenly. Mince parsley and add to mushrooms. Cover and chill until ready to serve.
Cut garlic in half and chop fine (food processor may be used). Add oil, vinegar, mayonnaise, salt, mustard and pepper. Blend well.

Just before serving, pour dressing over mushrooms and toss until well mixed. Arrange 2 or 3 lettuce leaves on each individual serving plate and spoon salad onto center of leaves.

ENJOY!!

Answer 5

Here is one for you.

Answer 6

try the foodnetwork.com