Time 15m Yield 4 servings. Number Of Ingredients 11 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.
Yield 6 servings Number Of Ingredients 15 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!
Time 10m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.
Time 15m Yield 4 servings Number Of Ingredients 6 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.
Time 10m Yield 1 salad, 4-6 serving(s) Number Of Ingredients 11 Steps:
Mix the parsley, thyme, basil and shallots in bowl. Add vinegar and oil then seasonings. Clean and quarter mushrooms. Add dressing to mushrooms and stir gently. Refrigerate until ready to serve. Add Parmesan shavings just before serving.
