Italian Mushroom Salad Recipes

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.

Steps:

• Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

Steps:

• In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently.

Steps:

• Shake together oil, vinegar, lemon juice, salt and pepper.
• Pour over very thinly sliced mushrooms.
• Toss lightly until mushrooms are thoroughly coated.
• Cover and refrigerate at least 1 to 2 hours, or overnight if preferred.
• To serve, place drained mushrooms on lettuce, endive, or watercress.
• Garnish with green onion, chives, or anchovies.

Steps:

• Arrange first four ingredients in a shallow glass pan.
• Combine salad dressing ingredients in a jar with a lid; shake very well and pour over vegetables.
• Cover and refrigerate for an hour.
• Drain dressing into salad cruet.
• Toss vegetables and arrange on chilled plates lined with mixed salad greens.
• Serve with extra dressing to pass.

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.

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.