COOKED MUSHROOM SALAD
This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.
Provided by Nine
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.
Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Fat 4.2 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 53.3 mg, Sugar 3.9 g
SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)
Make and share this Swedish Cream of Mushroom Soup (Champinjonpure) recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
- Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
- Remove mushrooms and place into blender or food processor.
- Add flour, seasonings and 1/2 cup consomme.
- Puree. You will need to scrape down a couple of times.
- Pour puree back into pan.
- Add remaining liquids and simmer over low heat stirring til smooth.
- Serve with warm crusty bread for dipping.
- Can garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 350.2, Fat 30.9, SaturatedFat 19.1, Cholesterol 107.5, Sodium 1189.5, Carbohydrate 12.2, Fiber 1.1, Sugar 2, Protein 8.8
SAVORY MARINATED MUSHROOM SALAD
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
SWEDISH MUSHROOM SALAD (CHAMPINJODSALLAD)
This is a really quick and easy toss together salad that makes a great side to a meal when you are short on ideas and long on mushrooms! I think it's perfect with sandwiches, when you are avoiding chips and fries, etc.
Provided by PalatablePastime
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Slice mushrooms thinly (you can use an egg slicer for this if you have one).
- Toss the ingredients together in a bowl.
- Leave to marinate for an hour or so, stirring once in a while.
Nutrition Facts : Calories 260.7, Fat 27.3, SaturatedFat 3.8, Sodium 5.5, Carbohydrate 3.3, Fiber 1, Sugar 1.6, Protein 3.1
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SCANDINAVIAN MUSHROOM SALAD
I haven't made this recipe for a long time but I do remember enjoying it. Have found it again whilst looking for recipes for ZWT#6. Taken from Scandinavian Holiday Recipes. Cooking time is chilling time.
Provided by Lou van
Categories Vegetable
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms, onion, lemon juice, sugar and pepper. Cover and refrigerate for between 30 mins to 4 hours.
- Whip cream until thick, fold in sour cream, salt and mustard. Stir this into the mushroom mixture.
- Serve.
Nutrition Facts : Calories 87.9, Fat 7.2, SaturatedFat 4.4, Cholesterol 23.5, Sodium 303.2, Carbohydrate 4.8, Fiber 0.7, Sugar 2.7, Protein 2.4
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