Best Mushroom Pimiento Salad Recipes

PIMIENTO CHEESE-STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil and a rectangular cooling rack that fits pan.
• In medium bowl, toss mushrooms with oil, salt and pepper. Place mushrooms, stem side down, on rack. Bake 11 to 14 minutes or until mushrooms are tender. Remove from oven. There will be some liquid in bottom of pan.
• Meanwhile, in small bowl, mix cheese, mayonnaise, pimiento, lemon juice and red pepper; stir until blended.
• In 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook 5 to 6 minutes, stirring constantly, until golden brown. Remove from skillet, and set aside.
• Carefully turn mushrooms over. Spoon cheese mixture into each mushroom, and top with bread crumbs.
• Bake 5 to 7 minutes or until cheese is bubbly. Top with bacon and green onions. Serve immediately.

FRESH MUSHROOM SALAD

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.

ASPARAGUS AND MUSHROOM SALAD

Steps:

• Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
• Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

SAUTEED GREEN BEANS WITH PIMENTO

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add green beans and pimento and cook 2 minutes. Add vinegar and water, cover and steam 3 to 5 minutes, until green beans are crisp-tender. Season, to taste, with salt and pepper.

SAVORY MARINATED MUSHROOM SALAD

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.

MARINATED ARTICHOKES AND MUSHROOMS

Steps:

• Drain the mushrooms and artichokes well.
• Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
• Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
• Serve with crusty bread, sliced tomatoes and feta cheese.

PICKLED MUSHROOM SALAD

Steps:

• Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
• While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
• When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.