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.
EASY MARINATED MUSHROOMS
This easy salad is a family favorite during the summer. I find it especially handy when we grill out, because it can be ready whenever the meat's done.
Provided by Taste of Home
Categories Appetizers Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a glass bowl, combine all ingredients and allow to marinate several hours or overnight.
Nutrition Facts :
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
MARINATED MUSHROOM SALAD
Provided by Emeril Lagasse
Time 23m
Yield 6 to 8 servings, 1 quart
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
- In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
- Preheat a grill to medium-high.
- Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
- Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.
BALSAMIC-MARINATED MUSHROOM SALAD
A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.
Provided by Abuela Nany
Time 6h10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
- Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
- Sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g
FAVORITE MARINATED MUSHROOMS
Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
MARINATED MUSHROOM SALAD
Categories Mushroom Side Marinate Low Carb Vegetarian Quick & Easy Lemon Summer Vegan Shallot Coriander Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.
- Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.
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