Best 6 Mixed Mushroom Salad Insalata Di Funghi Misti Recipes
**An Enticing Medley of Mushrooms: A Culinary Journey through Mixed Mushroom Salad Insalata di Funghi Misti**
Embark on a delightful culinary adventure with our mixed mushroom salad (insalata di funghi misti), a symphony of flavors and textures that will tantalize your taste buds. This delectable dish showcases a vibrant blend of carefully selected mushrooms, each contributing its unique character to create an unforgettable dining experience. Whether you prefer the earthy notes of porcini, the delicate sweetness of shiitake, or the subtle nuttiness of chanterelles, this salad caters to every palate. Accompanied by a vibrant lemon-olive oil dressing and a sprinkling of fresh herbs, this dish promises a refreshing and satisfying meal.
**Inside the Article:**
* **Classic Insalata di Funghi Misti:** Experience the authentic Italian version of this beloved salad, featuring an assortment of fresh mushrooms sautéed in butter and white wine, tossed with arugula and dressed with a tangy vinaigrette.
* **Warm Mushroom Salad with Roasted Garlic Dressing:** Elevate your salad with the rich flavors of roasted garlic dressing, lending a savory depth to the mix of grilled mushrooms and baby spinach.
* **Mixed Mushroom Salad with Farro and Goat Cheese:** Create a hearty and wholesome meal by combining mixed mushrooms with nutty farro, creamy goat cheese, and a balsamic vinegar dressing, resulting in a delightful harmony of flavors and textures.
* **Mushroom and Avocado Salad with Lemon-Tahini Dressing:** Indulge in a refreshing and healthy twist with this salad, featuring a unique blend of mushrooms, avocado, and a zesty lemon-tahini dressing, offering a delightful balance of tangy and creamy flavors.
* **Wild Mushroom Salad with Arugula and Parmesan:** Experience the earthy essence of wild mushrooms paired with peppery arugula, nutty Parmesan cheese, and a drizzle of balsamic glaze, creating a sophisticated and savory dish.
Prepare to be captivated by the diverse flavors and textures of our mixed mushroom salad recipes, each offering a unique interpretation of this culinary delight. Whether you're a mushroom aficionado or simply seeking a new and exciting salad experience, these recipes will surely leave you craving more. So, gather your ingredients, fire up your stove, and embark on a culinary journey that celebrates the beauty and versatility of mushrooms.
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
- Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.
WARM ROASTED MUSHROOM AND FETA SALAD
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
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.
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.
Provided by Just Happy
Categories Vegetable
Time 10m
Yield 1 large platter, 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
- Toss majority of the dressing with mushrooms in a large bowl, set aside.
- Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.
Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7
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.
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Use a variety of mushrooms. This will give your salad a more complex flavor and texture.
- Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris.
- Slice the mushrooms thinly. This will help them to cook evenly.
- Sauté the mushrooms in olive oil until they are browned. This will bring out their flavor and make them more tender.
- Add the mushrooms to the salad greens. You can also add other vegetables, such as tomatoes, cucumbers, or onions.
- Drizzle the salad with a vinaigrette dressing. This will help to bring all of the flavors together.
- Serve the salad immediately. It is best enjoyed fresh.
Conclusion:
Mixed mushroom salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover mushrooms. With its variety of flavors and textures, this salad is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give mixed mushroom salad a try. You won't be disappointed!
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