German Mushroom Salad Recipes

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.

GERMAN-STYLE MUSHROOM SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and mushrooms. Reduce heat to low and cover skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
• Pour enough water into the skillet to moisten the mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over the sauce. Simmer, uncovered, for 10 minutes.
• Increase heat to medium and bring sauce to a simmer. Add sour cream and cornstarch; stir constantly for 2 minutes until sauce is blended and thickened. Remove from heat.

CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)

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.

FRESH MUSHROOM SALAD

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

SAUTED MUSHROOMS IN CREAM SAUCE (GERMAN STYLE)

Steps:

• Slice the mushrooms in half if they are large, set aside.
• Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.
• Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.
• Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon.
• Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.

GERMAN MUSHROOM SALAD

Steps:

• Wash and peel fresh mushrooms, slice finely and sprinkle with lemon juice. Beat the yolk with salt, pepper and the rest of lemon juice, and put the garlic clove through the garlic press into the yolk mixture.
• Gradually add the olive oil.
• Chop the parsley and add into the dressing.
• Pour the dressing over the mushrooms.