Mushroom Olive Salad Recipes

MUSHROOM OLIVE SALAD

Steps:

• In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving.

SIMPLE MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

WARM ORANGE AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
• Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
• In a large bowl, combine the spinach and radicchio.
• Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
• Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Steps:

• Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
• Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
• Wash, trim and thinly slice scallions. Pit olives.
• Whisk oil, vinegar and mustard in a large bowl.
• When green beans and mushrooms are cooked, drain.
• Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

MUSHROOM OLIVE PASTA

Steps:

• Mince 6 cloves of garlic.
• Chop 2 8 oz. packages of cremini mushrooms (or mushrooms of choice) into small pieces.
• Heat a skillet to medium-low. Add 1 Tbsp. Extra Virgin Olive Oil. Once the oil is heated add the minced garlic. Saute for 2-3 minutes, stirring often.
• Add the chopped mushrooms to the skillet along with a generous pinch of salt and pepper. Saute the mushrooms for 5-6 minutes, stirring often. The mushrooms will shrink and caramelize a bit.
• As the mushrooms are cooking prepare 1 package of Barilla Red Lentil Pasta according to package instructions. Cook for 7-9 minutes or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
• Add the drained pasta to the mushrooms along with the reserved cup of pasta water. Add 1 Tbsp. of Extra Virgin Olive Oil, 2 tsp. Italian seasoning, and 1/2 tsp. red chili flakes. Toss to combine.
• Chop 1 cup of Kalamata olives in half. Add the chopped olives to the pasta along with 1 cup of shredded Parmesan cheese. Stir to combine until the cheese has melted into the pasta.
• Mince 1/2 cup of fresh basil (or herb of choice). Serve the pasta with the chopped herbs.

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.