Best 3 Mushroom And Fennel Salad Recipes
Indulge in a symphony of flavors with our enticing Mushroom and Fennel Salad, a culinary masterpiece that tantalizes your taste buds. This delectable dish is a vibrant tapestry of textures and flavors, featuring meaty mushrooms, crisp fennel, and a delightful array of fresh herbs. The earthy notes of the mushrooms harmoniously blend with the anise-like sweetness of the fennel, while the herbs add a refreshing burst of flavor. Drizzled with a tangy lemon-tahini dressing, this salad transcends the ordinary, offering a delightful balance of tangy, earthy, and herbaceous flavors. Whether served as a refreshing side dish or a light and satisfying lunch, our Mushroom and Fennel Salad promises an unforgettable culinary experience.
**Additional Recipes:**
1. **Roasted Mushroom and Fennel Soup:** Experience the comforting warmth of this velvety soup, where roasted mushrooms and fennel meld together in a creamy broth. Topped with a sprinkling of crispy croutons and fragrant herbs, this soup is a soothing and flavorful delight.
2. **Fennel and Orange Salad:** Discover the vibrant interplay of flavors in this refreshing salad. Thinly sliced fennel and juicy orange segments are tossed in a zesty citrus dressing, creating a burst of tangy sweetness. Finished with a sprinkle of toasted pine nuts, this salad is a symphony of citrusy and earthy notes.
3. **Grilled Mushroom Skewers:** Elevate your grilling repertoire with these succulent mushroom skewers. Marinated in a blend of herbs and spices, the mushrooms are grilled to perfection, delivering a smoky, savory flavor. Drizzled with a tangy balsamic glaze, these skewers are a tantalizing appetizer or delightful addition to your main course.
4. **Fennel and Sausage Pasta:** Embark on a culinary journey with this hearty pasta dish. Featuring succulent sausage, tender fennel, and vibrant sun-dried tomatoes, this pasta is a symphony of savory flavors. Topped with freshly grated Parmesan cheese, this dish is a satisfying and comforting meal that will leave you craving more.
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
MUSHROOM AND FENNEL SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
- Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
- The salad can be refrigerated for several hours. To serve, toss gently again.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams
FENNEL AND MUSHROOM SALAD
Steps:
- 1. Put the shallot and vinegar in a ramekin and set aside to macerate. Cut the fingers off the fennel bulb and discard, then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices and parsley leaves. Dress with olive oil, and season with salt, pepper, and lemon juice to taste. Serve with Parmesan curls on top.
Tips:
- Use a variety of mushrooms. This will give your salad a more complex flavor and texture.
- Thinly slice the fennel. This will help it to absorb the dressing and soften slightly.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from steaming and becoming soggy.
- Cook the mushrooms until they are browned and slightly crispy. This will give them a more intense flavor.
- Let the salad cool slightly before serving. This will allow the flavors to meld together.
Conclusion:
This mushroom and fennel salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover mushrooms. With its combination of sweet, savory, and earthy flavors, this salad is sure to please everyone at your table.
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