Warm Mushroom Salad With Shallots And Sherry Vinegar Recipes

PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD

Steps:

• Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
• Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
• While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
• Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
• Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

WARM WILD MUSHROOM SALAD

Steps:

• Put the arugula greens into a large serving bowl and set aside.
• In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
• Pour the mushroom mixture over the arugula greens and serve.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

WARM MUSHROOM SALAD

Steps:

• Arrange greens on 4 salad plates.
• Heat oil in a skillet over medium-high heat.
• Add mushrooms, shallots and garlic.
• Cook and stir 3 to 5 minutes, or until mushrooms are tender.
• Stir in chives, lemon juice, vinegar and sugar.
• Simmer for a few seconds until very hot.
• Spoon over salad greens.
• Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.

SHUKHI - WARM BEETROOT & MUSHROOM SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in an ovenproof frying pan and add the shallots. Cook over a medium-low heat for 5-10 mins until the shallots start colouring a little.
• Add the beetroot, season well and put the pan in the oven. Cook for 10 mins, then stir and return to the oven for another 10 mins until the shallots are golden and the beetroot is cooked through but still firm.
• Meanwhile, heat the remaining oil in a large, non-stick frying pan and fry the mushrooms until golden. Mix the vinegar, sugar, garlic and some seasoning together to make the dressing. Taste to ensure you have a good balance of sweet and sour flavours - it should also be quite garlicky.
• When the beetroot is done, stir in the dressing and tarragon. Top the rye bread slices with some warm beetroot salad, the mushrooms and a scattering of dill.

WARM MUSHROOM SALAD WITH SHALLOTS AND SHERRY VINEGAR

Steps:

• Preheat the oven to 400°F.
• Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
• Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
• While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.