Best 6 Fresh Mushroom And Parsley Salad Recipes

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Fresh mushroom and parsley salad is a delicious and healthy appetizer or side dish that can be enjoyed year-round. Mushrooms are a good source of fiber, vitamins, and minerals, while parsley is a good source of antioxidants and vitamin C. This salad is also low in calories and fat, making it a great choice for those watching their weight. With its simple ingredients and easy preparation, this salad is a great option for anyone looking for a quick and tasty dish.

Here are our top 6 tried and tested recipes!

FRESH MUSHROOM SALAD



Fresh Mushroom Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/3 cup finely chopped fresh parsley
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound button or cremini mushrooms

Steps:

  • In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

MUSHROOM AND FRESH HERB SALAD



Mushroom and Fresh Herb Salad image

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield Serves four

Number Of Ingredients 8

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon balsamic vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oil
Salt
freshly ground pepper
1 ounce shaved Parmesan

Steps:

  • Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
  • Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams

RADISH AND MUSHROOM SALAD WITH PARSLEY



Radish and Mushroom Salad with Parsley image

Categories     Salad     Dairy     Leafy Green     Herb     Mushroom     Vegetable     Vegetarian     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Radish     Summer     Sour Cream     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 1/2 tablespoons vegetable oil
2 tablespoons sour cream
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
10 radishes, sliced thin
6 medium white mushrooms, sliced thin
4 Boston lettuce leaves

Steps:

  • In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

PARSLEY, CABBAGE, AND MUSHROOM SALAD



Parsley, Cabbage, and Mushroom Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 pound thinly sliced cabbage (4 cups)
1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Add remaining ingredients and toss just before serving.

FRENCH BISTRO SALAD



French Bistro Salad image

This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.

Provided by Bibi

Categories     Green Salads

Time 10m

Yield 4

Number Of Ingredients 9

¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
7 cups mixed salad greens
1 tablespoon minced fresh parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  • Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  • Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  • Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg

Tips:

  • Choose the freshest mushrooms possible. Fresh mushrooms will have a firm texture and a slightly earthy smell. Avoid mushrooms that are slimy or have brown spots.
  • Clean the mushrooms thoroughly. Use a soft brush to remove any dirt or debris from the mushrooms. You can also rinse the mushrooms under cold water, but be sure to dry them thoroughly before using.
  • Slice the mushrooms thinly. This will help them to cook evenly and absorb the flavors of the dressing.
  • Use a variety of mushrooms. This will add depth of flavor to the salad. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Don't overcook the mushrooms. Mushrooms should be cooked until they are tender, but still have a slight bite to them.
  • Use a flavorful dressing. A good dressing will help to enhance the flavor of the mushrooms. Some good options include a vinaigrette dressing, a creamy dressing, or a soy sauce dressing.
  • Add some fresh herbs. Fresh herbs, such as parsley, basil, or thyme, will add a pop of flavor to the salad.
  • Serve the salad immediately. Mushroom salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Mushroom salad is a delicious and healthy dish that can be enjoyed as an appetizer or a main course. It's a great way to use up leftover mushrooms, and it's also a good source of vitamins, minerals, and antioxidants. With its simple ingredients and easy preparation, mushroom salad is a perfect dish for any occasion.

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