Mushroom And Walnut Salad Recipes

PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES

Steps:

• Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
• Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

ZUCCHINI, MUSHROOM, WALNUT AND BLUE CHEESE SALAD

Steps:

• Heat your oven grill to high. Put the cleaned mushrooms cap side down on an oven tin. Sprinkle seasoning salt and garlic into each mushroom hollow, and add 1/2 - 1 teaspoon virgin olive oil to each cap.
• Grill about 5 minutes, or until mushrooms just start shrinking. They should only be parcooked, not cooked through and shrunk. Remove from oven, carefully, to save the juices which have formed in the hollows of the caps.
• While mushrooms grill, cut the zucchini into thin strips with a potato peeler or mandolin.
• Make a bed of arugula or other lettuce in the bottom of a salad bowl.
• Slice the mushrooms and put in another bowl WITH the juices which have formed. This is important!
• Add the zucchini slices, spring onions, walnuts and blue cheese. Season with black pepper, add the lime juice, and toss. Taste the "dressing" -- you might want more lime or lemon juice for a tang.
• Add to the bed of arugula or lettuce.
• More salt might be needed: that depends on taste.
• * You might want to add more blue cheese: I did not measure and merely crumbled in a large chunk. You could use more zucchini too, if you like.

FIG, WALNUT & MUSHROOM SALAD WITH A CAROB & BALSAMIC DRE

Steps:

• Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
• Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
• For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you're done!

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE

Steps:

• In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.