Mushroom and pecorino salad is a classic Italian dish that is perfect for a light lunch or a side dish. The combination of earthy mushrooms, salty pecorino cheese, and peppery arugula is simply irresistible. This salad is also very easy to make, and it can be ready in just a few minutes.
Here are our top 6 tried and tested recipes!
MUSHROOM-PECORINO SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.
PECORINO-CRUSTED CHICKEN WITH MUSHROOM SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Cheese Chicken Mushroom Marinate Quick & Easy Low Cal Lunch Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss first 5 ingredients in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20-30 minutes.
- Meanwhile, preheat oven to 500°F. Line a rimmed baking sheet with foil; set a wire rack inside. Season chicken with salt and pepper; place on rack. Spread mayonnaise on chicken; sprinkle with cheese.
- Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.
PECORINO-CRUSTED CHICKEN WITH MUSHROOM SALAD
A quick weeknight dinner. You can let the mushrooms stand while you are preparing your chicken. From Bon Appetit magazine. Adjusted slightly for my taste. The 20 to 30 minutes standing time for the mushrooms is not included in prep and cooking time.
Provided by breezermom
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the first 5 ingredients in a medium bowl. Season generously with salt and pepper to taste. Let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
- Meanwhile, preheat the oven to 500 degrees. Line a rimmed baking sheet with foil; set a wire rack inside. Season the chicken with salt and pepper to suit your taste; place on the rack. Spread mayonnaise on the chicken and sprinkle with cheese.
- Bake for 5 minutes. Turn on the broiler. Broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. Serve with the mushroom salad.
Nutrition Facts : Calories 430.5, Fat 29.8, SaturatedFat 6.2, Cholesterol 94.7, Sodium 152.2, Carbohydrate 7.5, Fiber 1.4, Sugar 3.2, Protein 34.1
MUSHROOM AND PECORINO TARTS
Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides on page 279.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. On a lightly floured work surface, roll out puff pastry to an 11-inch square. Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, pierce dough inside border. Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes. Bake until golden, rotating sheet halfway through, about 15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle 1/2 cup cheese in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
- Frozen puff pastry is a wonderful staple to keep on hand. The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.
STUFFED MUSHROOMS WITH PANKO AND PECORINO
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.
Provided by Colu Henry
Categories vegetables, appetizer, side dish
Time 20m
Yield About 24
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
- Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
- Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams
MUSHROOM AND PECORINO TARTS
Pecorino Romano's savory flavor enhances the mushroom's earthiness; sprinkling some over baked puff pastry before topping tarts keeps crust from getting soggy.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat over to 400 degrees. On a lightly floured work surface, roll pastry to an 11-inch square, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick dough inside border.
- Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle 1/2 cup Pecorino in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
Nutrition Facts : Calories 400 g, Fat 26 g, Fiber 2 g, Protein 15 g
Tips:
- Select Fresh Mushrooms: Choose firm and unblemished mushrooms. Avoid those with slimy or wrinkled surfaces.
- Clean Mushrooms Properly: Gently wipe mushrooms with a damp cloth or brush to remove any dirt or debris. Avoid soaking them in water, as this can make them soggy.
- Slice Mushrooms Evenly: Cut mushrooms into uniform slices or pieces to ensure even cooking and consistent texture.
- Cook Mushrooms Thoroughly: Cook mushrooms until they are tender and slightly browned. This will enhance their flavor and texture.
- Use High-Quality Pecorino Cheese: Opt for a good quality Pecorino Romano cheese that is freshly grated. This will provide a rich and nutty flavor to the salad.
- Dress the Salad Just Before Serving: To prevent the salad from becoming soggy, dress it just before serving. This will allow the flavors to meld without wilting the greens.
- Serve Immediately: Mushroom and Pecorino Salad is best enjoyed immediately after preparation. The mushrooms and greens will lose their crispness and flavor over time.
Conclusion:
Mushroom and Pecorino Salad is a simple yet flavorful dish that showcases the earthy taste of mushrooms and the sharp, nutty flavor of Pecorino cheese. With its vibrant colors and textures, this salad is a delightful addition to any meal. Whether served as a light lunch, a side dish, or a vegetarian main course, this salad is sure to impress. Its versatility also makes it a great option for potlucks, picnics, and other gatherings. So next time you're looking for a quick and easy recipe that packs a punch of flavor, give Mushroom and Pecorino Salad a try - you won't be disappointed!
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