Mushroom Salad Recipes

BEST MUSHROOM SALAD RECIPE YOU WILL EVER MAKE!

Steps:

• Rinse and slice mushrooms.
• Fill a medium pot with some water and add sliced mushrooms in it. Bring it to a boil and let them boil for 15 minutes, then remove from heat.
• Meanwhile, slice pickles, chop dill, lettuce and onion and put them in a large bowl. Add corn, seasonings and mayo.
• Strain mushrooms and put them in the bowl.
• Mix well and serve.
• Can be served both warm and cold.

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

MUSHROOM SALAD

Steps:

• In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.

COOKED MUSHROOM SALAD

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.

MUSHROOM SALAD

Steps:

• Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

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.

WILD MUSHROOM SALAD

Steps:

• The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.