Baby Artichoke Cremini And Button Mushroom Salad Recipes

BABY ARTICHOKE SALAD

Steps:

• Toss all ingredients together in a large bowl and season with salt and pepper to taste.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

MARINATED ARTICHOKES AND MUSHROOMS

Steps:

• Drain the mushrooms and artichokes well.
• Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
• Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
• Serve with crusty bread, sliced tomatoes and feta cheese.

MARINATED MUSHROOMS AND ARTICHOKES

Steps:

• 1. in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
• 2. Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
• 3. Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.

ROASTED MUSHROOMS AND BABY ARTICHOKES

Steps:

• Preheat the oven to 400°F.
• Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
• Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
• Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
• Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.

BABY ARTICHOKE, CREMINI, AND BUTTON MUSHROOM SALAD

Steps:

• Into a small bowl, squeeze lemons, and set juice aside; discard lemon halves. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
• Brush any dirt off mushrooms. Trim base of stems. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Divide among four salad plates, and top with remaining cheese.