Best 7 Swiss And Hot Mushroom Salad Recipes

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Indulge in a culinary journey with our delectable Swiss and Hot Mushroom Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile dish can be served as an appetizer, main course, or refreshing side salad. With easy-to-follow recipes for both the Swiss and Hot Mushroom Salad, as well as variations for a Warm Swiss and Mushroom Salad and a Swiss and Mushroom Dressing, this article caters to a range of preferences. Discover the art of balancing delicate Swiss cheese with sautéed mushrooms, complemented by a tangy dressing. Whether you're seeking a light and refreshing lunch option or an impressive dish to grace your dinner table, our Swiss and Hot Mushroom Salad recipes offer a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

WARM MUSHROOM SALAD



Warm Mushroom Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

  • Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
  • Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

SWISS AND HOT MUSHROOM SALAD



Swiss and Hot Mushroom Salad image

This is so yummy - I have also subbed in gouda, emmental, edam, and monterey jack cheeses for the swiss. From "Breasts of Friends" cookbook!

Provided by Cadillacgirl

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 large head of lettuce
1/3 cup tarragon vinegar
3 tablespoons Dijon mustard
2 garlic cloves, minced
2/3 cup olive oil
salt and pepper
2 cups swiss cheese, shredded
3/4 lb fresh mushrooms, sliced
2 tablespoons butter

Steps:

  • Set salad plates in freezer for at least an hour.
  • Blend vinegar, mustard, garlic, oil, salt and pepper.
  • Tear lettuce and toss with dressing. Put on cold plates and put cheese on top.
  • Saute mushrooms in butter and while hot, spoon over the salad and serve immediately!

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE



Quinoa Salad With Swiss Chard and Goat Cheese image

This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups vegetable broth
Salt and ground black pepper
12 ounces small cremini mushrooms, stems trimmed, halved
4 ounces plain goat cheese, chilled

Steps:

  • Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
  • Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
  • Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
  • Fluff quinoa with a fork. Fold mushrooms and leaves into it.
  • The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams

CREAMY GRITS WITH MUSHROOMS AND CHARD



Creamy Grits With Mushrooms and Chard image

In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.

Provided by Korsha Wilson

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 cup grits, preferably organic (see Tip)
1/4 cup unsweetened oat-milk cream (or coconut, nut or soy cream)
1 tablespoon olive oil
1 tablespoon kosher salt (Diamond Crystal)
1/4 unpeeled yellow onion
1 jalapeño
3 unpeeled garlic cloves
1 teaspoon lemon juice
1 tablespoon olive oil, plus more as needed
1/3 cup chopped cilantro
8 ounces maitake or cremini mushrooms
1 bunch rainbow chard
3 tablespoons neutral oil, such as grapeseed, avocado or canola
Salt and pepper
1 jalapeño
1 cup distilled white vinegar
1 garlic clove
1/4 yellow onion
2 tablespoons granulated sugar or maple syrup

Steps:

  • Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
  • Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
  • When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
  • In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
  • Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
  • Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
  • Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
  • In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
  • To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

HOT MUSHROOM SALAD



Hot Mushroom Salad image

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

Provided by erryn_kruppi

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup tarragon vinegar
2 -3 tablespoons Dijon mustard
1 garlic clove
salt and pepper
1 -2 head butter lettuce, washed and torn into bite size pieces
1/4 lb grated monterey jack cheese
1/2 lb fresh mushrooms
2 tablespoons butter

Steps:

  • Set plates in freezer for at least 1 hour prior to serving.
  • Combine oil, vinegar, mustard, garlic and salt and pepper, mix well and set aside.
  • Mix lettuce, half of the cheese and dressing in bowl. Place on cold plates and top with remaining cheese.
  • Sauté mushrooms in butter until very hot.
  • Spoon over salad so mushrooms melt the cheese.
  • Serve immediately.
  • Substitute Romaine lettuce if butter lettuce is not available.

Nutrition Facts : Calories 419.5, Fat 41.9, SaturatedFat 12.8, Cholesterol 40.6, Sodium 282.9, Carbohydrate 3.8, Fiber 1.3, Sugar 1.7, Protein 9.7

SWISS BAKED MUSHROOMS



Swiss Baked Mushrooms image

Make and share this Swiss Baked Mushrooms recipe from Food.com.

Provided by Hey Jude

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons butter
2 medium onions, chopped
1 1/2 lbs mushrooms, sliced
1/4 cup dry sherry
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
2 cups shredded swiss cheese (8 oz.)
paprika

Steps:

  • In a wide frying pan over medium heat, melt butter.
  • Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
  • Stir in sherry, nutmeg and pepper.
  • Continue cooking and stirring for 1 minute.
  • Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
  • Sprinkle with cheese, then with paprika.
  • At this point, you can cover the dish and refrigerate it until the next day.
  • Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.

FARRO WITH MUSHROOMS



Farro With Mushrooms image

Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
1/4 cup chopped fresh parsley

Steps:

  • Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
  • Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  • Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams

Tips:

  • Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
  • Cook the mushrooms properly. Mushrooms should be cooked until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be tough and chewy.
  • Use a good quality cheese. The cheese is one of the key ingredients in this salad, so it's important to use a cheese that you enjoy. A sharp cheddar or a nutty Gruyère are both good options.
  • Don't be afraid to experiment. There are many different ways to make this salad, so feel free to experiment with different ingredients and flavors. You might try adding some roasted vegetables, crumbled bacon, or a hard-boiled egg.

Conclusion:

Swiss and Hot Mushroom Salad is a delicious and easy-to-make salad that is perfect for any occasion. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy salad recipe, give this one a try.

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