Best 6 Mushroom Salad In Garlic And Parsley Vinaigrette Recipes
**Mushroom Salad in Garlic and Parsley Vinaigrette: A Symphony of Flavors**
Indulge in a culinary delight with our Mushroom Salad in Garlic and Parsley Vinaigrette, where earthy mushrooms meet a vibrant dressing. This salad is a symphony of flavors and textures, featuring tender sautéed mushrooms tossed in a zesty vinaigrette bursting with garlic, parsley, and a hint of tangy lemon. Served atop a bed of fresh greens, this dish is a perfect balance of savory, tangy, and refreshing.
In addition to the main recipe, we've included variations to cater to diverse preferences. Enjoy a vegan version with tofu "bacon" for a smoky twist. Elevate your salad with roasted mushrooms for an extra layer of depth and smokiness. Or, try a warm version by serving the salad over a bed of roasted potatoes for a hearty and comforting meal.
Whether you're a mushroom lover or seeking a flavorful and versatile salad, our Mushroom Salad in Garlic and Parsley Vinaigrette is a must-try. With its easy-to-follow instructions and variations, this recipe is perfect for any occasion, from quick weeknight dinners to elegant gatherings.
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
GRILLED MUSHROOM SALAD WITH MUSTARD SHALLOT VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;
MUSHROOM SALAD
Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BALSAMIC-MARINATED MUSHROOM SALAD
A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.
Provided by Abuela Nany
Time 6h10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
- Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
- Sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g
SAVORY MARINATED MUSHROOM SALAD
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.
Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Choose the right mushrooms. For this salad, it's best to use firm, meaty mushrooms like cremini, shiitake, or portobello mushrooms. Avoid delicate mushrooms like oyster or enoki mushrooms, as they will wilt and become slimy in the vinaigrette.
- Cook the mushrooms properly. To get the best flavor and texture, sauté the mushrooms in a hot skillet until they are browned and slightly caramelized. Don't overcrowd the pan, or the mushrooms will steam instead of sautéing.
- Make the vinaigrette ahead of time. The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. This will allow the flavors to meld and develop.
- Use fresh herbs. Fresh herbs like parsley, chives, and tarragon add a bright, vibrant flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Serve the salad immediately. This salad is best enjoyed fresh. The mushrooms will start to wilt and lose their flavor if they sit for too long.
Conclusion:
This mushroom salad in garlic and parsley vinaigrette is a delicious and healthy side dish or light lunch. It's packed with flavor and nutrients, and it's sure to be a hit at your next gathering. So next time you're looking for a quick and easy recipe that's both delicious and healthy, give this mushroom salad a try. You won't be disappointed!
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