Best 6 Fresh Mushroom And Parsley Salad Recipes
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.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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
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
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
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
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
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
Yield Makes 4 servings
Number Of Ingredients 11
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
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
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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