Warm Potato And Mushroom Salad Recipes

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WARM MUSHROOM SALAD WITH PANCETTA



Warm Mushroom Salad with Pancetta image

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

Provided by nicchik

Categories     Salad     Green Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 13

8 thick slices pancetta
3 tablespoons olive oil
12 shiitake mushrooms, sliced
15 crimini mushrooms, sliced
1 clove garlic, minced
15 kalamata olives, pitted and halved
2 tablespoons capers
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 cups fresh spinach, stems removed
2 cups arugula
½ cup crumbled feta cheese
ground black pepper to taste

Steps:

  • Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
  • Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g

WARM POTATO SALAD



Warm Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 7

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

ROASTED MUSHROOM AND POTATO SALAD



Roasted Mushroom and Potato Salad image

This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound red new potatoes, quartered
1/4 cup packed fresh parsley leaves
2 to 3 teaspoons sherry or red-wine vinegar
2 tablespoons capers (optional), rinsed

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g

WARM POTATO AND MUSHROOM SALAD



Warm Potato and Mushroom Salad image

Provided by Antonio Ortega

Categories     Salad     Leafy Green     Mushroom     Potato     Side     Roast     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 large button mushrooms, sliced
1/4 pound fresh shiitake mushrooms, stemmed, quartered
1/4 cup minced fresh parsley
1 large garlic clove, minced
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons chicken stock or canned low-salt broth
8 cups torn mixed greens
1 fresh chive bunch, minced

Steps:

  • Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.
  • Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.
  • Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.

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