Best 8 Mushroom And Red Pepper Salad Chive Vinaigrette Recipes

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Indulge in a symphony of flavors with our Mushroom and Red Pepper Salad with Chive Vinaigrette, a culinary delight that tantalizes your taste buds. This vibrant salad showcases a medley of textures and colors, featuring succulent mushrooms, crisp red peppers, and zesty chives, all harmoniously combined in a tangy vinaigrette dressing.

Alongside this main recipe, we present a collection of equally enticing dishes: a hearty Mushroom and Barley Soup to warm you on chilly evenings, a rich and creamy Mushroom Stroganoff that's perfect for a special occasion, and a savory Mushroom and Kale Stir-Fry for a quick and healthy weeknight meal.

For those seeking a meatless main course, the Lentil and Mushroom Loaf is a satisfying and flavorful option, while the Mushroom and Tofu Stir-Fry offers a delicious plant-based alternative. And for a delectable appetizer or side dish, try the Mushroom and Goat Cheese Crostini, where the earthy flavors of mushrooms blend perfectly with tangy goat cheese.

Our culinary journey concludes with a sweet treat: the Chocolate Mushroom Cake, a unique and indulgent dessert that combines the unexpected flavors of chocolate and mushrooms into a moist and delectable confection.

Explore this treasure trove of mushroom-centric recipes, each one offering a distinct taste experience. From salads to soups, stir-fries to main courses, and even a surprising dessert, there's a dish here to satisfy every palate. Embark on this culinary adventure and discover the versatility and deliciousness of mushrooms.

Here are our top 8 tried and tested recipes!

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE



Blistered Shishito-Pepper Salad with Chive Vinaigrette image

The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 10

3 ounces shishito peppers (1 1/4 cups), stemmed and halved lengthwise
2 tablespoons fresh lime juice
1 tablespoon rice-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons safflower oil
3 tablespoons chopped chives
1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups)
1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)
1/2 English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)
1/4 cup fresh mint leaves, sliced if large

Steps:

  • Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
  • In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE



Mushroom and Red Pepper Salad, Chive Vinaigrette image

It's important to let this BBQ friendly salad sit for at least 1 hr so the flavors will combine. This recipe will easily double. Cook time is stand time.

Provided by Annacia

Categories     Peppers

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups fresh mushrooms (8 oz, buttons work well)
3/4 cup sweet red pepper, diced
1/2 cup shaved parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped fresh parsley
1/4 cup minced chives or 1/4 cup green onion
1 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

  • CHIVE VINAGRETTE:.
  • In lg bowl wisk together all vinagrette ingredients.
  • SALAD:.
  • Clean and halve mushrooms, add to bowl with vinagrette.
  • Add red pepper, cheese and parsley.
  • Toss to coat and let stand for 1 hour.
  • MAKE AHEAD:.
  • Make, cover and chill for up to 24 hours.

Nutrition Facts : Calories 198.8, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 488.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.6, Protein 7

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE



Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 14

4 tablespoons balsamic vinegar
6 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup olive oil
1 pound fresh Portobello mushrooms, stems trimmed
Olive oil for skillet
1 red pepper, roasted, peeled, seeded and chopped coarsely
1 Poblano chile, roasted, peeled, seeded and chopped coarsely
4 garlic cloves, peeled
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil
Coarse salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
  • Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
  • Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

NEW POTATO, RED PEPPER AND CHIVE SALAD



New Potato, Red Pepper and Chive Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 pounds new potatoes
1 red pepper
1 tablespoon Dijon mustard
1 clove garlic
2 to 3 tablespoons Balsamic vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
3/4 cup extra-virgin olive oil
1 bunch fresh chives, minced

Steps:

  • Steam the potatoes until tender (about 20 minutes).
  • While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
  • Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
  • When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON PEPPER VINAIGRETTE



Lemon Pepper Vinaigrette image

Make and share this Lemon Pepper Vinaigrette recipe from Food.com.

Provided by Marie

Categories     Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1 teaspoon grated fresh lemon rind
3 tablespoons fresh squeezed lemon juice
2 teaspoons freshly ground assorted peppercorns
1 clove garlic, chopped
1/2 teaspoon salt
1/2 cup olive oil

Steps:

  • Process first 5 ingredients in a blender.
  • With blender running, add oil in a slow steady stream until smooth.
  • Chill until ready to use.

Nutrition Facts : Calories 2279.7, Fat 220.3, SaturatedFat 31.1, Sodium 2390.1, Carbohydrate 96.1, Fiber 35.9, Sugar 3.3, Protein 15.2

MUSHROOM AND PEPPER SALAD



Mushroom and Pepper Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 large sweet red pepper, about 1/2 pound
1 large sweet green pepper, about 1/2 pound
3/4 cup celery cut crosswise into quarter-inch pieces
1/4 pound mushrooms, thinly sliced, about 2 cups
2 unblemished large endive
1/4 cup chopped scallions
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 tablepsoons olive oil
1/4 teaspoon sugar

Steps:

  • Cut away the outer core of each pepper.
  • Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
  • Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
  • Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
  • Add the celery to the boiling water and let simmer about 30 seconds. Drain.
  • Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
  • Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
  • Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams

MARINATED MUSHROOMS WITH RED BELL PEPPERS



Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

  • Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

Tips:

  • Choose the freshest mushrooms you can find. Look for mushrooms that are firm and have a slightly moist surface. Avoid mushrooms that are slimy or have brown spots.
  • Slice the mushrooms thinly. This will help them cook evenly and absorb the flavors of the dressing.
  • Roast the red peppers before adding them to the salad. Roasting brings out their natural sweetness and smoky flavor.
  • Make the chive vinaigrette ahead of time. This will give the flavors time to meld and develop.
  • Toss the salad just before serving. This will help prevent the mushrooms from becoming soggy.

Conclusion:

This mushroom and red pepper salad with chive vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted red peppers add a smoky sweetness, while the chive vinaigrette adds a tangy brightness. This salad is also a good source of vitamins, minerals, and antioxidants. Remember to let the salad rest for a few minutes before serving to allow the flavors to meld together. This salad is also best enjoyed fresh, so try to make it just before you're ready to eat it.

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