Crisp Portobello Mushroom and Spring Carrot Salad | Midwest Living
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Crisp Portobello Mushroom and Spring Carrot Salad

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Crisp Portobello Mushroom and Spring Carrot Salad

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  • Makes: 4 servings
  • Prep 30 mins
  • Cook 4 mins to 8 mins

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Ingredients

  • 16 young, small spring carrots with tops
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons sherry wine vinegar or white wine vinegar
  • 1 tablespoon honey
  • 1 -2 teaspoons Dijon-style mustard
  • 3 tablespoons olive oil
  • 4 3 - 4 - ounces portobello mushrooms
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup panko (Japanese-style bread crumbs)
  • 1/2 cup olive oil
  • 2 ounces semi-soft goat cheese (chevre), crumbled
  • 1 teaspoon snipped fresh chives

Directions

  1. Peel carrots; remove tops and trim. With a vegetable brush, scrub carrots; rinse. In a covered medium saucepan, cook carrots in a small amount of boiling, lightly salted water for 7 to 9 minutes or until tender; drain and cool slightly. Cut each carrot in half lengthwise. Transfer carrots to a large bowl; sprinkle carrots with salt and pepper.
  2. For vinaigrette: In a small bowl, whisk together vinegar, honey and mustard. Slowly add oil in a thin, steady stream (vinaigrette will thicken as oil is added), while continuing to whisk. Drizzle vinaigrette over carrots; toss to coat. Set carrots aside.
  3. Cut off mushroom stems even with caps; discard stems. Using a spoon, remove gills underneath the mushroom caps. Lightly rinse mushroom caps. Wipe mushrooms with a clean, damp cloth or paper towel. Gently pat dry with paper towels. Sprinkle both sides of mushrooms with salt and pepper.
  4. For coating: Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Coat mushrooms with flour. Dip mushrooms in eggs; dip in panko to coat all sides.
  5. In a large skillet, heat olive oil over medium heat. Carefully add mushrooms to hot oil. Cook for 4 to 8 minutes or until mushrooms are tender and cooked through, turning once halfway through cooking. Transfer to a cutting board. Cut warm mushrooms in half.
  6. To serve, on each salad plate, place two mushroom halves. Sprinkle with goat cheese. Remove carrots from vinaigrette. Arrange 8 carrot halves in the center of the mushrooms. Sprinkle with chives.

Nutrition Facts

(Crisp Portobello Mushroom and Spring Carrot Salad)

Servings Per Recipe 4, Folate (µg) 89, Polyunsaturated fat (g) 5, sat. fat (g) 9, fiber (g) 5, Monosaturated fat (g) 29, sugar (g) 13, Fat, total (g) 45, chol. (mg) 104, pro. (g) 12, vit. A (IU) 20165, vit. C (mg) 8, carb. (g) 41, Thiamin (mg) 0, cal. (kcal) 608, Riboflavin (mg) 0, iron (mg) 3, calcium (mg) 101, Potassium (mg) 779, sodium (mg) 421, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0

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