Best 4 Warm Mushroom And Romaine Salad Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

WARM MUSHROOM SALAD

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.

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE

Steps:

• Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.