Best 2 Mushroom And Pecorino Salad Recipes
Indulge in a symphony of flavors with our Mushroom and Pecorino Salad, a delightful dish that combines the earthy notes of mushrooms with the rich, salty tang of Pecorino cheese. This salad is a perfect balance of textures, with crisp lettuce, tender mushrooms, and creamy cheese. It's a versatile dish that can be served as a light lunch, a refreshing side salad, or even as a hearty appetizer. This curated collection of recipes offers variations on this classic salad, incorporating unique ingredients and cooking techniques to tantalize your taste buds. From a simple sautéed mushroom salad to a grilled mushroom and halloumi salad, and even a mushroom and roasted pepper salad, there's a recipe here for every palate and preference. Get ready to embark on a culinary journey that celebrates the humble mushroom and showcases its versatility in a variety of delectable salads.
Here are our top 2 tried and tested recipes!
MUSHROOM-PECORINO SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.
OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.
Provided by Christian Reynoso
Categories Mushroom Shallot Vinegar Pepper Herb Vegetable Vegetarian Grill/Barbecue
Yield Makes 6
Number Of Ingredients 13
Steps:
- Special equipment
- Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- Pecorino salsa verde
- Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
- Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
- Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
- Mushrooms and assembly
- Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
- Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
- Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
- Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
Tips:
- Choose fresh, firm mushrooms. Avoid any mushrooms that are slimy or have brown spots.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris.
- Slice the mushrooms thinly. This will help them cook evenly.
- Use a variety of mushrooms. This will give your salad a more complex flavor.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
- Cook the mushrooms until they are tender but still have a little bit of bite. Overcooked mushrooms will be tough and chewy.
- Season the mushrooms with salt and pepper to taste.
- Add the mushrooms to the salad while they are still warm. This will help them absorb the flavors of the other ingredients.
- Top the salad with shaved Pecorino Romano cheese. This will add a salty, nutty flavor to the salad.
Conclusion:
This mushroom and Pecorino salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The mushrooms are sautéed until they are tender and flavorful, and the Pecorino Romano cheese adds a salty, nutty flavor to the salad. This salad is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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