Best 7 Curried Tomato And Mushroom Salad Recipes

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

MUSHROOM PASTA SALAD WITH CHERRY TOMATOES

Steps:

• 1. Place sliced mushrooms in a large bowl.
• 2. Whisk together all of the dressing ingredients. Add to mushrooms and gently mix to coat. Cover with plastic wrap and allow to marinate at least 1 hour.
• 3. Cook pasta according to package directions. Rinse with cold water and drain.
• 4. Add cold pasta and halved cherry tomatoes to mushrooms and lemon dressing. Mix well to coat. Serve at room temperature or chill if you prefer.

MARINATED CURRY TOMATOES AND MUSHROOMS

Steps:

• In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste) and shake well to combine.
• Pour over the veggies; toss to combine.
• Cover and chill for a minumum of 3 hours.

CURRIED TOMATO AND MUSHROOM SALAD

Steps:

• Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside. Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro. Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve. NOTE: - on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive - if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours - for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro

CURRIED CRAB MEAT AND MUSHROOM SALAD

Steps:

• In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

CURRIED MUSHROOM SALAD

Steps:

• Mix together all dressing ingedients, adding curry sauce to taste.
• Toss mushrooms in dressing and chill for 1 hour.
• To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!

ONE-POT MUSHROOM & POTATO CURRY

Steps:

• Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
• Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.