Three Mushroom Salad Recipes

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THREE MUSHROOM SALAD



Three Mushroom Salad image

Make and share this Three Mushroom Salad recipe from Food.com.

Provided by Norahs Girl

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb white mushroom
1/2 lb black mushrooms
1/2 lb oyster mushroom
2 tablespoons lemon juice
4 medium boiled potatoes, freshly cooked and sliced
1 teaspoon mustard powder
2 tablespoons red wine vinegar
1/2 cup virgin olive oil
1 bunch fine chives
1 bunch watercress, well washed and trimmed
3 tablespoons toasted sunflower seeds
3 tablespoons homemade mayonnaise

Steps:

  • Wipe mushrooms with a damp cloth.
  • Slice ends off each stem and cut into thick slices vertically.
  • Sprinkle with lemon juice.
  • Layer mushrooms and room temperature potatoes in a salad bowl.
  • Blend mustard powder, red wine vinegar and olive oil together until creamy.
  • Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
  • Add dollops of mayonnaise to the completed salad.

COOKED MUSHROOM SALAD



Cooked Mushroom Salad image

This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.

Provided by Nine

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (16 ounce) packages sliced fresh mushrooms
salt and freshly ground black pepper to taste
2 garlic cloves, pressed
1 splash dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Fat 4.2 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 53.3 mg, Sugar 3.9 g

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