Insalata Primavera Con Fungi Spring Salad With Mushrooms Recipes

SPRING SALAD WITH MUSHROOM ''DIRT''

Steps:

• For the salad: Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add fava beans to boiling water and cook until crisp-tender; drain and transfer to ice-water bath to cool. Drain and transfer to a large bowl. Repeat process with fiddleheads and carrots. Repeat process with snap peas; when snap peas have cooled, trim ends and slice open. Transfer fiddleheads, carrots, and snap peas to bowl with fava beans. Add radishes and golden beets; set aside.
• Prepare an ice-water bath. Place morels in a large bowl and add enough cold water to cover; stir and remove morels from water; repeat process, changing water, until water runs clean. Transfer morels to a medium nonreactive bowl. Place sherry-wine vinegar, 1/2 cup water, 1 teaspoon salt, pickling spice, and sugar in a medium saucepan and bring to a simmer over medium heat. Strain vinegar mixture over morels and set bowl in ice-water bath to cool. Remove from ice-water bath and cover until ready to use.
• Prepare an ice-water bath. In a medium saucepan, toast coriander, bay leaves, and pepper over low heat. Add wine and cook until reduced by half. Add vegetable stock, olive oil, lemon juice, thyme, and asparagus; place a parchment paper round over asparagus to keep submerged. Bring to a simmer and cook until asparagus is tender, about 20 minutes. Remove from heat and place saucepan directly in ice-water bath; let asparagus cool in liquid. When asparagus has cooled, cut each into 4 equal pieces; return asparagus pieces to cooking liquid and set aside.
• Make the zucchini marmalade: Place squash, sugar, and salt in a small saucepan over low heat; cook, stirring occasionally, about 30 minutes. Remove from heat and let cool.
• Make the elderflower vinaigrette: In a small bowl, whisk together oil, vinegar, and elderflower cordial; season with salt and set aside.
• To serve: Place a spoonful of mushroom "dirt" down the center of each of 4 rectangular serving plates. Add morels and asparagus to bowl with vegetables; drizzle with elderflower vinaigrette and toss to combine. Divide vegetable mixture evenly among plates; garnish each with a fennel chip. Garnish each plate with a dollop of marmalade; add herbs, flowers, and lettuces and serve.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Steps:

• Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
• Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

INSALATA PRIMAVERA (ITALIAN SPRING SALAD)

Steps:

• Place the first 5 ingredients in a salad bowl.
• Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
• Drizzle as much of the viniagrette as you like over the salad and toss lightly.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Steps:

• Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
• Toss majority of the dressing with mushrooms in a large bowl, set aside.
• Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

MUSHROOM BARLEY SALAD

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
• Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

SPRING PRIMAVERA

Steps:

• Cook pasta as directed on package; drain.
• Heat oil in a large skillet over medium-high heat.
• Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
• Remove from heat; stir in pasta and cheese.
• Serve hot.

INSALATA PRIMAVERA CON FUNGI (SPRING SALAD WITH MUSHROOMS)

Steps:

• 1. Wash mixed greens and set aside. 2. Rinse Portobello mushrooms. 3. Remove stems from the mushrooms and discard (for soup?). 4. Slice mushrooms in 1 cm widths. 5. Place mushrooms in pre-oiled saute pan. 6. Strip sprigs of thyme and add thyme to the mushrooms. 7. Turn on the heat to low and slowly saute mushrooms until soft. (About 15 minutes) 8. Quarter Bosc Pears and remove the cores. 9. Slice Pear quarters into thirds. (Each pear should yield 12 slices) Set aside. 10. Chop walnuts into halves, if required. 11. Place walnut halves on baking sheet and roast in an oven at 250 F for 5 minutes. 12. Remove walnuts from the oven and set aside. 13. Fine julienne the crystallized ginger. 14. Prepare the vinaigrette by whisking together the ginger syrup, maple syrup, citrus juice and olive oil. Be sure to taste as you go, as you add each ingredient, as times of the year will vary the strength of the citrus. 15. Plate the salad by using the greens as a base and then a layer of mushrooms, a layer of pears, a layer of walnuts and a layer of crystallized ginger. 16. Serve immediately allowing guests to add their own vinaigrette or lightly pour 1/2 cup of the vinaigrette over the salad.