German Mushroom Salad Recipes

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CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)



Champignon Salat Mit Ei (German Mushroom & Egg Salad) image

(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.

Provided by HeatherFeather

Categories     German

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 small onion, finely chopped
1 hard-boiled egg, chopped
1/2 bunch fresh chives, snipped
2 tablespoons white wine vinegar (or to taste)
1 tablespoon German mustard or 1 tablespoon prepared brown mustard
salt
white pepper, to taste
1 pinch sugar
3 -4 tablespoons extra virgin olive oil
250 g white button mushrooms, sliced
50 g fresh rocket (arugula) or 50 g watercress
cooked bacon, crumbled, as a garnish (optional)

Steps:

  • Set out four serving plates.
  • Divide the rocket leaves into four bundles and place them on each plate.
  • Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
  • Sprinkle chopped egg over the mushrooms.
  • Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
  • Whisk in some of the snipped chives and the onions.
  • Drizzle over each salad right before serving.
  • Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.

Nutrition Facts : Calories 253.1, Fat 14.7, SaturatedFat 2.4, Cholesterol 53, Sodium 34.7, Carbohydrate 21.8, Fiber 11.1, Sugar 9.6, Protein 17.1

BALSAMIC-MARINATED MUSHROOM SALAD



Balsamic-Marinated Mushroom Salad image

A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.

Provided by Abuela Nany

Time 6h10m

Yield 4

Number Of Ingredients 7

¼ cup good quality balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
1 pound sliced fresh mushrooms
1 medium sweet onion, minced
2 tablespoons minced fresh parsley

Steps:

  • Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
  • Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
  • Sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g

COOKED MUSHROOM SALAD



Cooked Mushroom Salad image

This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.

Provided by Nine

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (16 ounce) packages sliced fresh mushrooms
salt and freshly ground black pepper to taste
2 garlic cloves, pressed
1 splash dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Fat 4.2 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 53.3 mg, Sugar 3.9 g

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