Lemon Fresh Mushroom Salad For 2 Recipes

FRESH MUSHROOM AND PARSLEY SALAD

Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Time 6m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

MUSHROOM SALAD

Mushroom Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

MUSHROOM AND FRESH HERB SALAD

Mushroom and Fresh Herb Salad image

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield Serves four

Number Of Ingredients 8

Ingredients

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon balsamic vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oil
Salt
freshly ground pepper
1 ounce shaved Parmesan

Steps:

Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams

LEMON FRESH MUSHROOM ONION SALAD

Lemon Fresh Mushroom Onion Salad image

A recipe inspired by Giada, of course with some tweaking of my own. So easy and refreshing. To my surprize loved by family, I really thought I would be eating on my own. But everybody enjoyed this lemony side dish.

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 - 8oz packages baby portabellas
3 - chopped green onions
1 small red onions, sliced
1 - juice of lemon
- equal parts of lemon thyme olive oil. or olive oil with springs of thyme
1 - chopped shallot
- salt & pepper
- sliced fresh parm

Steps:

Finely slice mushrooms and onions. Toss together w/green onions.
Combine lemon, oil, S&P,and chopped shallot, wisk together. Pour and combine over salad. Top with slices of fresh parm.
Serve with crusty bread for lite lunch, or makes great summer side.
https://www.justapinch.com/recipes/sauce-spread/dressing/lemon-thyme-olive-oil.html?p=163

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