SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
WATERCRESS, ENDIVE AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 1/2 cups. Add to the salad bowl.
- Sprinkle the greens with the cheese.
- Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Pour the sauce over the salad greens and toss to blend.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 0 grams
WATERCRESS AND MUSHROOM SALAD WITH ASIAN DRESSING
Steps:
- Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
- Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
- Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.
MUSHROOMS AND WATERCRESS IN MUSTARD DRESSING
Make and share this Mushrooms and Watercress in Mustard Dressing recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the dressing, mix together the oil, vinegars, mustard, tarragon, salt and pepper, and chives.
- Add the mushrooms to the dressing, mixing lightly.
- Add several sprigs of watercress.
- Chill briefly.
- Arrange the remaining watercress or butter lettuce on a platter and and mound the mushroom salad on top.
Nutrition Facts : Calories 81.2, Fat 7.1, SaturatedFat 1, Sodium 49.6, Carbohydrate 3.1, Fiber 0.8, Sugar 1.8, Protein 2.2
WATERCRESS AND MUSHROOM SALAD
Make and share this Watercress and Mushroom Salad recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms, parsley and chives in a small bowl.
- Blend oil, lemon juice, mustard, pepper and salt together.
- Add to mushrooms and toss to mix.
- Cover and refrigerate 15 minutes.
- Place watercress in a large salad bowl.
- Add mushroom mixture and toss to coat all the leaves with the dressing.
Nutrition Facts : Calories 108.5, Fat 11.5, SaturatedFat 1.5, Sodium 204.4, Carbohydrate 1.2, Fiber 0.4, Sugar 0.5, Protein 1.2
WATERCRESS SALAD WITH WARM MUSTARD DRESSING
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.
Provided by Anna Stockwell
Categories Valentine's Day Salad Salad Dressing Watercress Winter Dinner Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 servings
Number Of Ingredients 11
Steps:
- Whisk egg, lemon juice, mustard, and sugar in a medium heatproof bowl set over a pot of barely simmering water; cook until mixture is foamy, thickened, and hot to the touch, about 6 minutes. Remove from heat and whisk in pepper, coriander, 1 1/2 tsp. oil, and 1/4 tsp. salt.
- Meanwhile, heat remaining 1/2 tsp. oil in a small skillet over medium. Add pumpkin seeds, paprika, and remaining 1/4 tsp. salt and cook, stirring constantly, until seeds are golden and puffed, about 2 minutes. Transfer to a paper towel-lined plate and let cool.
- Toss watercress with warm dressing in a large bowl. Top with pumpkin seeds before serving.
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- Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
- Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
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- Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
- Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
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