Best 6 Warm Mushroom Salad With Bacon Sourdough Croutons Pickled Mushroom Vinaigrette Recipes

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Indulge in a culinary symphony with our Warm Mushroom Salad, a delightful medley of flavors and textures that will tantalize your taste buds. This recipe stars succulent mushrooms sautéed in butter until golden brown, delivering a rich, earthy flavor. Crispy bacon bits add a smoky, savory crunch, while sourdough croutons provide a satisfying textural contrast. A tangy pickled mushroom vinaigrette, made with a blend of vinegar, herbs, and spices, brings the dish together, creating a harmonious balance of flavors. This Warm Mushroom Salad is not just a salad; it's an experience that will leave you craving for more.

But that's not all! This article also features three additional recipes that will elevate your culinary skills. Learn how to make Sourdough Croutons, crispy and flavorful, perfect for salads, soups, or as a snack. Discover the art of Pickled Mushrooms, a versatile condiment that adds a tangy twist to salads, sandwiches, and cheese boards. And finally, master the Bacon Vinaigrette, a rich and smoky dressing that will transform your salads into extraordinary creations.

With detailed instructions, helpful tips, and stunning photography, this article is your guide to creating a memorable dining experience. Whether you're a seasoned chef or a home cook looking to impress, these recipes will inspire you to culinary greatness. Dive into the world of flavors and let your taste buds embark on a delightful journey.

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

PICKLED MUSHROOM SALAD



Pickled Mushroom Salad image

This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.

Provided by Tejal Rao

Categories     brunch, dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
1/2 cup grapeseed oil
2 teaspoons kosher salt
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 piece star anise
1 clove garlic, peeled and finely grated
1 handful cilantro, roughly chopped
1 handful dill sprigs
1 rib celery heart, thinly sliced, plus leaves
3 tablespoons sugar
1/4 cup sherry vinegar
Bread
Crème fraîche, to serve

Steps:

  • Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
  • While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
  • When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams

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.

WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)



Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 19

For the Pickled Mushrooms:
1/4 pound trumpet, king trumpet or oyster mushrooms, sliced 1/8 -inch thick
1/2 cup red wine vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon black peppercorns
1 (4-inch) sprig rosemary
1 clove garlic, crushed
1 teaspoon salt
For the Salad:
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt
Freshly ground black pepper
2 strips bacon (about 2 ounces), cut into 1/2-inch wide pieces
1 heaping cup bite-size sourdough bread pieces, torn by hand
2 cups mixed mushrooms (about 3/4 pound total), such as trumpet, oyster, shiitake or pioppino, cut into chunks
4 packed cups mixed baby greens (about 1/2 pound total), such as kale, chard or other hearty lettuces
Sliced radishes and fennel fronds, for garnish (optional)

Steps:

  • Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE



Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette image

Provided by Food Network

Time 1h10m

Number Of Ingredients 18

4 heads frisee
12 ounces smoked bacon (homemade or other)
8 to 12 shallots
1/4 cup balsamic vinegar
1/4 cup grenadine
16 ounces locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms)
Olive oil
Kosher salt
Cracked pepper
Fresh thyme
1 ficelle (approximately 12 inches), or French bread of choice
1 pound baby spinach
4 ounces sherry vinegar
4 ounces virgin olive oil
4 ounces soy or canola oil
1 to 2 cloves garlic, crushed
Salt
Freshly cracked black pepper

Steps:

  • Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
  • Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
  • Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
  • Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
  • Cut the ficelle into 16 thick little slices
  • To Assemble:
  • Warm plates in a low oven.
  • Have all components prepped in advance.
  • In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
  • Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
  • In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
  • Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

MUSHROOM SALAD



Mushroom Salad image

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

1/2 pound sliced fresh mushrooms
2 green onions, thinly sliced
1 garlic clove, minced
4-1/2 teaspoons canola oil
1 tablespoon minced chives
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
3/4 teaspoon sugar
6 cups torn mixed salad greens
3/4 cup salad croutons
1/4 cup shredded Parmesan cheese

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

WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Salad Dressing     Vinegar     Bacon     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

Tips:

- To achieve perfectly crispy bacon, cook it over medium heat until it reaches your desired doneness. This will prevent it from burning or becoming too chewy. - For a flavorful and aromatic sourdough crouton, brush the bread cubes with olive oil and sprinkle them with garlic powder, salt, and pepper before toasting them in the oven. - Pickling the mushrooms not only adds a tangy and savory flavor to the salad but also extends their shelf life. If you prefer a milder flavor, reduce the amount of vinegar or omit it altogether. - To make the pickled mushroom vinaigrette, use a high-quality olive oil and balsamic vinegar. The vinegar's acidity will help balance the richness of the olive oil and create a well-rounded dressing. - When assembling the salad, layer the ingredients in a way that showcases their visual appeal. Arrange the bacon, sourdough croutons, pickled mushrooms, and arugula in separate sections, then drizzle the dressing over the top.

Conclusion:

This warm mushroom salad with bacon, sourdough croutons, pickled mushroom vinaigrette is a delightful blend of flavors and textures. The savory bacon, crispy croutons, tangy pickled mushrooms, and peppery arugula come together in perfect harmony. The pickled mushroom vinaigrette adds a touch of acidity and brightness, balancing the richness of the salad. This dish is a true crowd-pleaser, perfect for a light lunch or as a side dish at your next dinner party. With its vibrant colors and enticing aromas, it's sure to leave a lasting impression on your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you wanting more.

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