Best 3 Mixed Greens With Mushrooms Recipes
**Mixed Greens with Mushrooms: A Symphony of Flavors**
Indulge in the symphony of flavors with Mixed Greens with Mushrooms, a delectable dish that combines the earthy notes of mushrooms with the crispness of mixed greens. This versatile dish can be enjoyed as a light lunch, a hearty side, or even a main course for vegetarians. With three unique variations – Garlic Butter Mushrooms, Miso-Glazed Mushrooms, and Spicy Szechuan Mushrooms – this recipe offers a culinary adventure for every palate. Get ready to tantalize your taste buds with the perfect balance of textures and flavors.
SAUTEED POWER GREENS AND MUSHROOMS
Provided by Erica Julson
Time 35m
Number Of Ingredients 9
Steps:
- Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
- Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
- Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
- Continue cooking and stirring until the greens are wilted but still bright green.
- Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
SAUTEED GREENS N' SHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.
Tips:
- Selecting Greens: Choose fresh, vibrant greens such as baby kale, spinach, arugula, or mixed salad greens.
- Mushroom Preparation: Clean and slice mushrooms evenly. For a more intense flavor, sauté them in butter or olive oil before adding to the salad.
- Dressing Variations: Experiment with different dressing options. Try a simple vinaigrette, a creamy dressing with Greek yogurt or avocado, or a tangy dressing with citrus and honey.
- Add-Ins: Enhance the salad with additional ingredients like crumbled feta cheese, goat cheese, toasted nuts, dried cranberries, or pomegranate seeds.
- Serving Suggestions: Serve the salad immediately after assembling to maintain its freshness and crispness. It pairs well with grilled or roasted proteins, or as a light and refreshing side dish.
Conclusion:
Mixed greens salad with mushrooms is a versatile and flavorful dish that combines the goodness of fresh greens, earthy mushrooms, and a tangy dressing. With its vibrant colors and textures, this salad is a delight to both the eyes and taste buds. Whether served as a main course or a side dish, it's a healthy and satisfying option for any meal. The tips and variations provided in this article allow you to customize the salad to your liking, making it a perfect choice for experimenting with different flavors and ingredients.
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