Best 3 Mushroom And Watercress Salad With Breadcrumbs Recipes

Indulge in a symphony of flavors with our tantalizing Mushroom and Watercress Salad with Breadcrumbs. This delectable dish combines the earthy notes of mushrooms, the peppery bite of watercress, and the crispy crunch of homemade breadcrumbs, creating a delightful textural experience. Served as a refreshing salad or an elegant side dish, this recipe promises to impress your taste buds.

Additionally, the article offers a diverse selection of other culinary creations that cater to various dietary preferences. From the hearty and comforting Slow Cooker Salsa Chicken Tacos, perfect for a casual family dinner, to the sophisticated Sweet Potato and Black Bean Enchiladas, a vibrant fusion of Mexican and Caribbean flavors. For those with a sweet tooth, the indulgent Chocolate Zucchini Bread and the delightful Lemon Blueberry Pound Cake provide the perfect ending to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

WATERCRESS AND MUSHROOM SALAD WITH ASIAN DRESSING

Watercress and Mushroom Salad with Asian Dressing image

Categories Salad Mushroom Summer Watercress Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1/2 teaspoon Dijon mustard
1/4 cup canned low-salt chicken broth
1 tablespoon oriental sesame oil
1 tablespoon olive oil
1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
1/2 cup thinly sliced green onions
2 large bunches watercress, trimmed

Steps:

Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil. Season dressing to taste with salt and pepper.
Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well. Let stand 45 minutes at room temperature. (Can be made 4 hours ahead. Cover and chill.)
Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper. Serve salad immediately.

MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS

MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS image

Categories Salad Leafy Green Mushroom

Yield 6 Servings

Number Of Ingredients 10

Ingredients

2 Tbsp. Sherry vinegar
1 tsp. Dijon mustard
1 tsp. honey
½ cup grapeseed or vegetable oil
Kosher salt and freshly ground black pepper
½ cup coarse fresh breadcrumbs
2 Tbsp. olive oil
1 lb. king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandoline
½ small red onion, very thinly sliced into rings on a mandoline
1 cup watercress, leaves with tender stems

Steps:

Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a peper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature. Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.

WATERCRESS AND MUSHROOM SALAD

Watercress and Mushroom Salad image

Make and share this Watercress and Mushroom Salad recipe from Food.com.

Provided by Chocolatl

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups mushrooms, very thinly sliced
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
5 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
4 cups watercress, leaves and fine stems only, loosely packed

Steps:

Combine mushrooms, parsley and chives in a small bowl.
Blend oil, lemon juice, mustard, pepper and salt together.
Add to mushrooms and toss to mix.
Cover and refrigerate 15 minutes.
Place watercress in a large salad bowl.
Add mushroom mixture and toss to coat all the leaves with the dressing.

Nutrition Facts : Calories 108.5, Fat 11.5, SaturatedFat 1.5, Sodium 204.4, Carbohydrate 1.2, Fiber 0.4, Sugar 0.5, Protein 1.2

Tips:

To ensure the mushrooms remain crispy, cook them over high heat and avoid overcrowding the pan.
Use fresh watercress for the best flavor and texture. If you can't find watercress, arugula or baby spinach are good substitutes.
For a vegan or vegetarian version of the salad, omit the bacon and use vegetable broth instead of chicken broth.
If you don't have panko breadcrumbs, you can make your own by pulsing regular breadcrumbs in a food processor until they are fine and crumbly.
Serve the salad immediately after assembling to prevent the breadcrumbs from getting soggy.

Conclusion:

This mushroom and watercress salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of crispy mushrooms, fresh watercress, and tangy dressing is sure to please everyone at the table. With just a few simple ingredients and minimal cooking time, you can have this flavorful salad on the table in no time. So next time you're looking for a quick and easy meal, give this mushroom and watercress salad a try!