Best Minestrone With Mushrooms And Feta Recipes

WARM ROASTED MUSHROOM AND FETA SALAD

Warm Roasted Mushroom and Feta Salad image

This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

Steps:

To prepare the salad, preheat the oven to 350 degrees F.
Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

MINESTRONE WITH MUSHROOMS AND FETA

Minestrone With Mushrooms and Feta image

Make and share this Minestrone With Mushrooms and Feta recipe from Food.com.

Provided by Serah B.

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 tablespoon olive oil
2 cups shiitake mushrooms, stemmed and sliced
3 (14 ounce) cans vegetable broth
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup orzo pasta, dried
1 1/2 cups cherry tomatoes, quartered
1/4 cup oregano leaves, fresh
1/2 cup feta cheese, crumbled (or Mock Feta Cheese ( Vegan Substitute ))
fresh ground pepper
1 tablespoon olive oil, extra for drizzling

Steps:

In large pot, cook garlic in hot oil 15 seconds. Add mushrooms. Cook and stir until mushrooms are tender.
Stir in vegetable broth and beans; bring to boiling.
Add orzo. Return to boiling; reduce heat. Simmer, covered, until orzo is tender, about 15 minutes.
Stir in cherry tomatoes and 3 tablespoons of the oregano. Heat through.
Sprinkle with remaining oregano, feta and pepper. Drizzle with olive oil. Serve.

Nutrition Facts : Calories 465.9, Fat 14.5, SaturatedFat 4.6, Cholesterol 19.7, Sodium 1228.7, Carbohydrate 65.7, Fiber 11, Sugar 7.2, Protein 20.6

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