Best 2 Mushroom Salad In Garlic And Parsley Vinaigrette Recipes

Are you in search of a delightful and easy-to-make mushroom salad recipe? Look no further! This article will guide you through creating a flavorful mushroom salad tossed in a zesty garlic and parsley vinaigrette dressing. With its combination of earthy mushrooms, tangy dressing, and fresh herbs, this salad is sure to tantalize your taste buds and become a favorite in your kitchen. So, grab your apron and let's embark on a culinary journey to create a mouthwatering mushroom salad in garlic and parsley vinaigrette!

Let's cook with our recipes!

FRESH MUSHROOM AND PARSLEY SALAD

Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

Tips:

For the best flavor, use fresh, high-quality mushrooms. Look for mushrooms that are firm and have a deep, earthy aroma.
To clean the mushrooms, gently wipe them with a damp paper towel. Do not rinse the mushrooms under water, as this can make them soggy.
Slice the mushrooms thinly so that they cook evenly. You can use a sharp knife or a mandoline to slice the mushrooms.
If you are using shiitake mushrooms, remove the stems before slicing. The stems are tough and fibrous and can be difficult to chew.
To make the vinaigrette, whisk together the olive oil, vinegar, garlic, parsley, salt, and pepper in a small bowl until well combined.
Pour the vinaigrette over the mushrooms and toss to coat. Let the mushrooms marinate for at least 30 minutes before serving.
Serve the mushroom salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

This mushroom salad is a delicious and healthy side dish that is perfect for any occasion. The mushrooms are tender and flavorful, and the vinaigrette is light and refreshing. The salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a side dish that is both delicious and healthy, this mushroom salad is a great choice.