Salad With Mushrooms And Black Truffle Recipes

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SUMMERY MUSHROOM & TRUFFLED HERB SALAD



Summery mushroom & truffled herb salad image

A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery

Provided by Good Food team

Categories     Dinner, Snack, Starter, Supper

Time 40m

Number Of Ingredients 10

1 tbsp white wine vinegar
4 eggs
4 tbsp olive oil
4 thin slices sourdough bread
2 garlic cloves , 1 whole, 1 finely chopped
300g oyster and shiitake mushroom
200g podded broad bean , shelled
juice 1 lemon
large handful mixed, soft herb , such as chervil, parsley, basil, chives and tarragon
2 tbsp truffle oil

Steps:

  • Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
  • Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
  • To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.

Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.53 milligram of sodium

SALAD WITH MUSHROOMS AND BLACK TRUFFLE



SALAD WITH MUSHROOMS AND BLACK TRUFFLE image

Categories     Salad     Mushroom     Low Fat     Low Cal

Yield 4 person

Number Of Ingredients 10

7/8 cup cultivated mushrooms
1/2 cup emmenthal
1/2 cup cooked ham
1 stalk - white celery
1/2 cup black truffles
peeled tomatoes
lemon juice
salt
pepper
olive oil

Steps:

  • Wash white sparrow-grasses well. Sharpen the points and cut the stalks. Wash and clean the butcher's broom, discarding the toughest part. Whiten with the points of sparrow-grasses in hot salted water for about 2 minutes. Cool in ice water. For vinaigrette: melt salt in the peaches with vinegar, add pepper; flavor with extra virgin olive oil. Finely slice summer truffle. Cut the scallion into cubes. Flavor in a bowl with vinaigrette all of the following; the points of the sparrow-grasses, the butcher's broom, uncooked stalks, slices of truffle and summer truffle, savory, fennel beard and wild fennel. Place salad in the middle of the plates; garnish with berries and little branches of butcher's broom.

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE



Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette image

Provided by Food Network

Number Of Ingredients 10

1 ounce canned black truffle juice (available at specialty food stores)*
1 ounce fresh lemon juice
1 ounce mild soy sauce
3 ounces olive oil
1 ounce olive oil
12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes
1 large shallot
4 tablespoons chives, finely chopped
8 cups frisee, loosely packed, bottom trimmed and rinsed
4 ounces pancetta, diced into medium size squares and rendered

Steps:

  • In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
  • Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE



Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage image

Provided by Bobby Flay

Number Of Ingredients 15

2 tablespoons olive oil
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
12 chanterelle mushrooms, cleaned with a soft brush
2 tablespoons minced garlic
Salt and freshly ground pepper, to taste
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette, recipe follows
1/4 cup sage leaves, cut into chiffonade
2 tablespoons chopped shallots
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 tablespoon white truffle oil
Salt, to taste
Pepper, to taste

Steps:

  • Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
  • Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE



Warm Porcini Salad With Mesclun and Black-Truffle Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons sherry vinegar
1 1/2 teaspoons aged red-wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon black-truffle juice, or more, if necessary
4 tablespoons black-truffle oil
Kosher salt and freshly ground black pepper to taste
1 pound fresh porcini mushrooms
1 tablespoon unsalted butter
1 small shallot, peeled and minced
1/4 pound (about 8 cups) mixed baby lettuces (avoid bitter greens like arugula), washed and dried
2 tablespoons minced chives

Steps:

  • To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl. Slowly whisk in the truffle oil. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.) Season to taste with salt and pepper.
  • To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
  • In a skillet over medium heat, melt the butter and cook until it just begins to turn brown. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender. Add the shallots and remove from heat. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives. Season with salt and pepper.
  • In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams

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