Roasted Mushrooms And Shaved Celery W Creamy Lemon Vinaigrette Recipes

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PERFECT ROASTED MUSHROOMS



Perfect Roasted Mushrooms image

You won't be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they'll make a mushroom lover out of anyone.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1 pound baby bella (aka cremini) mushrooms*
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon chopped fresh herbs (like chives and thyme, or substitute 1/2 tablespoon dried)

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
  • Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

Nutrition Facts : Calories 85 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 7.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE



Mushroom-and-Celery Salad with Parmesan Cheese image

This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mache and mesclun
6 ounces Parmigiano-Reggiano cheese

Steps:

  • Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
  • Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Make and share this Roasted Garlic Mushrooms recipe from Food.com.

Provided by HeathersCookin

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package whole mushrooms, washed & dried
2 tablespoons olive oil
1/4 cup unsalted butter, softened
3 garlic cloves, minced
1 tablespoon thyme
1 tablespoon basil
1 1/2 tablespoons lemon juice
salt
pepper
1/4 cup breadcrumbs

Steps:

  • Preheat the oven to 400°F.
  • Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
  • Arrange the mushrooms in a shallow roasting pan.
  • Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
  • Spoon a little garlic butter on to each mushroom.
  • Lightly press the breadcrumbs on top.
  • Roast in the oven for 10 minutes.

VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS



Vinegar Chicken With Crisp Roasted Mushrooms image

Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they're unfussy ways to elevate this dish without adding much time to the preparation. Crunchy toast to soak up all the juices is another low-key, brilliant item to add to the table, as is a bowl of seasoned sour cream, which will act as part dressing for the lettuces, part topping for the toast and part dipping sauce for the chicken.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)
Kosher salt and ground pepper
2 tablespoons canola oil
2 medium red onions, cut into 1-inch wedges
1/4 cup white distilled vinegar
1/2 bunch thyme, plus leaves for garnish
2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered
3 tablespoons olive oil
Kosher salt and ground pepper
2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Kosher salt and ground pepper
Sumac, for sprinkling
Olive oil, for drizzling

Steps:

  • Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you're using. As the chicken browns, transfer it to a large plate.
  • Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don't need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
  • Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
  • If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
  • Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 52 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1245 milligrams, Sugar 4 grams, TransFat 0 grams

MESCLUN WITH CREAMY LEMON VINAIGRETTE



Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

Steps:

  • Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

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