Best 9 Mushroom Salad Ii Recipes

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Mushroom salad II is a flavorful and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It's made with a variety of mushrooms, fresh vegetables, and a tangy dressing. This salad is not only delicious, but also packed with nutrients like vitamins, minerals, and antioxidants. If you're looking for a healthy and satisfying salad that's sure to impress your friends and family, mushroom salad II is the perfect choice.

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

BEST MUSHROOM SALAD RECIPE YOU WILL EVER MAKE!



Best Mushroom Salad Recipe You Will Ever Make! image

Yes. This is the best mushroom salad recipe you will ever make! It will instantly become your favorite, you'll see. Plus, it's super easy to make!

Provided by Ruxandra Micu

Categories     Salads

Time 25m

Number Of Ingredients 8

500g (2 cups) button mushrooms, rinsed and sliced
160g (1 cup) sweet corn, canned
6 pickles, sliced
1 small lettuce head, rinsed and leaves chopped
1 small red onion, julienned
5g (½ cup) fresh dill, chopped
4 Tbsp vegan mayo
salt and pepper, to taste

Steps:

  • Rinse and slice mushrooms.
  • Fill a medium pot with some water and add sliced mushrooms in it. Bring it to a boil and let them boil for 15 minutes, then remove from heat.
  • Meanwhile, slice pickles, chop dill, lettuce and onion and put them in a large bowl. Add corn, seasonings and mayo.
  • Strain mushrooms and put them in the bowl.
  • Mix well and serve.
  • Can be served both warm and cold.

Nutrition Facts : Calories 195 calories, Carbohydrate 31 grams carbohydrates, Fat 5.4 grams fat, Protein 5.3 grams protein

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY



Sheet Tray Roasted Mushroom Salad Recipe by Tasty image

Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

1 lb cremini mushroom, sliced
1 lb shiitake mushroom, sliced
⅓ cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons dijon mustard
1 tablespoon honey
¼ cup lemon juice
1 cup frozen peas
1 small shallot, thinly sliced
2 cloves garlic, minced
1 lemon, zested
1 cup fresh parsley leaves, loosely packed, roughly chopped
5 oz arugula
½ cup parmesan cheese, shaved

Steps:

  • Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
  • Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
  • Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
  • Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
  • Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
  • Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
  • Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
  • Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams

MARINATED MUSHROOMS II



Marinated Mushrooms II image

This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Provided by Cristi Zbella

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 27m

Yield 16

Number Of Ingredients 9

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Steps:

  • In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

SAVORY MARINATED MUSHROOM SALAD



Savory Marinated Mushroom Salad image

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

Steps:

  • In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

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

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.

CURRIED MUSHROOM SALAD



Curried Mushroom Salad image

Another great mushroom salad with the great taste of curry - Fantastic served with crusty bread, and meats of your choice -

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb button mushroom, sliced
6 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon tomato puree
2 teaspoons lemon juice
salt and pepper
1 -2 teaspoon concentrated curry sauce
lettuce leaf
4 crusty rolls, whole wheat

Steps:

  • Mix together all dressing ingedients, adding curry sauce to taste.
  • Toss mushrooms in dressing and chill for 1 hour.
  • To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!

Nutrition Facts : Calories 292, Fat 11.5, SaturatedFat 2.3, Cholesterol 8.4, Sodium 476.1, Carbohydrate 39.6, Fiber 2.5, Sugar 4.4, Protein 9.6

MUSHROOM SALAD II



Mushroom Salad II image

This is a great summer salad that goes especially well with steak or London broil. A friend, who is a mushroom lover, concocted this one and everyone asks for the recipe!

Provided by VALARIE34

Categories     Vegetable Salads

Time 2h10m

Yield 6

Number Of Ingredients 8

1 pound fresh white mushrooms
1 cup sliced celery
¼ cup chopped fresh parsley
¼ cup diced Swiss cheese
½ cup chopped green onions
½ cup olive oil
⅓ cup red wine vinegar
1 tablespoon prepared Dijon-style mustard

Steps:

  • In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 5.6 g, Cholesterol 5.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 95.9 mg, Sugar 1.9 g

SAGE'S MUSHROOM SALAD



Sage's Mushroom Salad image

Sliced mushrooms are dressed with a creamy mustard dressing with a hint of Roquefort cheese. Serve on Bibb or Boston lettuce leaves. From the R.S.V.P. section of a November 1986 issue of Bon Appetit magazine. It was requested from Sage's Sages restaurant in Arlington Heights, Illinois.

Provided by Leslie in Texas

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lemon
1 1/2 lbs button mushrooms, thinly sliced
1/4 cup dusseldorf mustard or 1/4 cup Dijon mustard
1 egg yolk
1 tablespoon water
1 tablespoon red wine vinegar
3/4 cup vegetable oil
salt & freshly ground black pepper
2 ounces Roquefort cheese, crumbled
1 tablespoon fresh snipped chives (or green onions)
1 tablespoon diced pimento

Steps:

  • Squeeze lemon over mushrooms in large bowl.
  • Whisk mustard and yolk in another bowl; blend in water and vinegar.
  • Whisk in oil in thin stream; season to taste with salt and pepper.
  • Stir in cheese,chives and pimiento.
  • Pour over mushrooms and toss well.

Nutrition Facts : Calories 238.7, Fat 23.7, SaturatedFat 4.2, Cholesterol 30, Sodium 221.4, Carbohydrate 4.4, Fiber 1.5, Sugar 1.7, Protein 4.9

Tips for Making Mushroom Salad:

  • Choose the freshest mushrooms possible. Look for mushrooms that are firm and plump, with no signs of bruising or discoloration.
  • Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris. Do not wash the mushrooms under running water, as this can make them waterlogged.
  • Slice the mushrooms thinly. This will help them to cook evenly and absorb the flavors of the dressing.
  • Marinate the mushrooms for at least 30 minutes before serving. This will help to tenderize the mushrooms and allow them to absorb the flavors of the marinade.
  • Use a variety of vegetables in your mushroom salad. This will add color, texture, and nutrients to the dish.
  • Choose a dressing that complements the flavors of the mushrooms. A simple vinaigrette or a creamy dressing are both good choices.
  • Serve the mushroom salad immediately or chill it for later. Mushroom salad is a versatile dish that can be served as an appetizer, a side dish, or a main course.

Conclusion:

Mushroom salad is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With its earthy flavor and variety of textures, mushroom salad is a great addition to any meal. Whether you are looking for a quick and easy appetizer or a hearty main course, mushroom salad is sure to please.

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