Best 3 Mushroom And Fennel Salad Recipes
If you’re looking for a refreshing and flavorful salad that’s easy to make, mushroom and fennel salad is the perfect choice. This salad combines the earthy flavor of mushrooms with the sweet and slightly bitter taste of fennel, creating a delicious and satisfying dish. It’s a great option for a light lunch or dinner, and it’s also a great side dish for grilled meats or fish.
Check out the recipes below so you can choose the best recipe for yourself!
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
MUSHROOM AND FENNEL SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
- Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
- The salad can be refrigerated for several hours. To serve, toss gently again.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams
FENNEL AND MUSHROOM SALAD
Steps:
- 1. Put the shallot and vinegar in a ramekin and set aside to macerate. Cut the fingers off the fennel bulb and discard, then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices and parsley leaves. Dress with olive oil, and season with salt, pepper, and lemon juice to taste. Serve with Parmesan curls on top.
Tips:
- Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good choices include cremini, shiitake, oyster, and chanterelle mushrooms.
- Slice the mushrooms thinly. This will help them to cook evenly and absorb the marinade better.
- Marinate the mushrooms for at least 30 minutes. This will help to infuse them with flavor.
- Cook the mushrooms over medium heat. This will prevent them from burning.
- Add the fennel and onion to the salad raw. This will give them a crisp texture and bright flavor.
- Use a light vinaigrette dressing. This will allow the flavors of the mushrooms and fennel to shine through.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
Mushroom and fennel salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of mushrooms, fennel, and dressings to find your favorite combination.
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