Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
minutes. Serve with the mushroom salad.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Add rainbow shells to 6 cups boiling water.
Cook 5 to 7 minutes or until tender.
Drain and rinse.
Add 6 ounces mushroom salad.
Pour 12 ounce bottle of Italian dressing over cooked shells.
Toss together.
Add other vegetables, cheese and pepperoni as desired.
ith radishes to asparagus. Toss salad gently.
In a small
Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.
ork in pan.
Make salad; Line crispy tortillas with romaine
nd sugar.
Arrange the salad leaves in a large serving
Soften gelatin in 1/2 cup beef broth.
Bring remaining broth to boil, pour over gelatin and stir until dissolved.
Add sherry and chill until mixture reaches consistency of egg white.
Spread bread rounds with 1 tablespoon chicken-liver spread and put on rack over baking sheet.
Top each with mushroom slice and a pimiento strip.
Spoon gelatin carefully over each, making sure surface is completely coated (any gelatin remaining in pan can be scraped up, melted and reused.)
Chill until set.
Makes 2 dozen, about 32 calories each.
Wipe mushroom, trim stems and slice thinly.
00 degrees for 45 minutes Mushroom Salad Cut bread into 1/2
atter. Pour this over the mushroom mixture in the skillet, and
Wash and dry spinach; discard stems.
If leaves are small leave whole.
Toss spinach, mushrooms and eggs together in a salad bowl.
In a small bowl, mix oil, sugar, lemon juice, mustard, pepper and salt; beat well.
Pour over salad and toss until all leaves are coated.
Serves 6.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Sprinkle raw mushroom caps with Accent and salt on both sides. Mix ground beef and other ingredients.
(The balls may be made ahead and frozen.)
Roll into 50 balls with cold, wet hands. Place into raw mushroom caps. Broil. When the meat is browned well, they are ready.
Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
Serve the salad with parmesan sprinkled on top.
Line salad bowl with Romaine leaves.
Into bowl tear lettuce into bite-size pieces (8 cups).
Add mushrooms.
Pour Garden Dressing over greens and toss.
Yields 6 to 8 servings.
Wipe mushrooms with a damp cloth.
Slice ends off each stem and cut into thick slices vertically.
Sprinkle with lemon juice.
Layer mushrooms and room temperature potatoes in a salad bowl.
Blend mustard powder, red wine vinegar and olive oil together until creamy.
Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
Add dollops of mayonnaise to the completed salad.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
Whisk all marinade ingredients together until smooth.
Pour over salad ingredients in medium-size bowl.
Allow to sit in refrigerator overnight or at least for a few hours.