Best 2 Mushroom Antipasto Salad Recipes
**Indulge in a Culinary Delight: Mushroom Antipasto Salad and Its Accompaniments**
Embark on a delightful culinary journey with our carefully curated collection of mushroom antipasto salad and its accompanying recipes. This tantalizing dish combines the earthy flavors of mushrooms with a vibrant array of antipasti ingredients, creating a symphony of tastes and textures that will captivate your senses. From the classic marinated mushroom antipasto to the innovative grilled mushroom skewers, each recipe offers a unique twist on this Italian-inspired favorite. Dive into the rich flavors of our sun-dried tomato pesto pasta, where the tangy sweetness of sun-dried tomatoes harmonizes perfectly with the aromatic basil pesto. Complement your meal with the refreshing citrus flavors of our lemon garlic asparagus or savor the smoky goodness of our grilled eggplant slices, marinated in a zesty herb dressing. Whether you're hosting a dinner party or simply seeking a delightful meal, these recipes guarantee an unforgettable culinary experience.
GRILLED MUSHROOM ANTIPASTO SALAD
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Provided by Brad Leone
Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
- Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
MUSHROOM ANTIPASTO SALAD
Just saving this recipe I found, to make at a later date. Prep time doesn't include the 30 minutes standing time.
Provided by JustJanS
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place mushrooms in a large bowl.
- Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar.
- Shake well to combine.
- Pour dressing over mushrooms and toss well to coat mushrooms in mixture.
- Cover and set aside for 30 minutes, stirring every 10 minutes.
- Just before serving add remaining ingredients and toss gently to combine.
Tips:
- For the best flavor, use a variety of fresh mushrooms.
- If you can't find marinated artichoke hearts, you can marinate your own by combining 1 cup of olive oil, 1/4 cup of red wine vinegar, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt in a bowl. Add the artichoke hearts and toss to coat. Let marinate for at least 30 minutes before using.
- You can also use roasted red peppers instead of sun-dried tomatoes.
- If you don't have any feta cheese, you can use crumbled goat cheese or Parmesan cheese instead.
- This salad is best served immediately, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This mushroom antipasto salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your friends and family. So next time you are looking for a healthy and delicious salad recipe, give this mushroom antipasto salad a try. You won't be disappointed!
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