This easy mushroom salad combines the earthy flavors of mushrooms, the pop of edamame and the freshness of tomatoes with a smoky spiced dressing.
Mushroom Salad with Edamame & Smoked Paprika Dressing
Last week I told you about my one-person "Mushroom Fest", which resulted in Vegetarian Mushroom & Cannellini Bean Ragout. Of course, I am drawn to mushrooms because of their distinctive earthy taste and that meaty texture that allows them to stand on their own in place of meat. Little did I know that my obsession with all-thing fungi was really healthy, too. If you have noticed the sudden appearance of pink paraphernalia in stores and on TV (loving those pink cleats the NFL players are sporting), then you are probably aware that October is Breast Cancer Awareness Month. For several reasons, I feel it is important to support the important theme of this month.
Most of us have probably been effected by breast cancer in one way or another, whether we have lost a family member, supported a friend as she went through treatment after harrowing treatment or have fought breast cancer ourselves. It is a disease that puts fear into women with its meer mention. And yet, it is also a disease that can be fought with measures of prevention, early-detection (come on, ladies - don't avoid those monthly self-exams) and treatments.
In my lifetime, I have seen both ends of the spectrum of breast cancer. My friend's mother battled the disease for years, surrounded by the love of her family and instilled with a positive attitude that amazed all those around her. Unfortunately, she died before she had the chance to meet her grandchildren, before she was able to watch her youngest daughter take the Canadian theater scene by storm. And yet, she is there in all of her daughters and will live on in their kind and generous natures.
I also watched friends fight the disease and survive. They went through chemo and radiation treatments, lost their hair, spent months feeling sicker than sick, dealt with the aftermath of the surgeries and treatments (I had no idea!)...and came out the other side cancer-free. They are my heroes.
So, why am I writing about Breast Cancer Awareness Month and mushrooms in the same post? From September 15 to November 15, select retailers around the nation are selling mushrooms in pink containers in recognition of breast cancer research.
Since 2002, the Mushroom Council has invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding this important research. Mushrooms and cancer? Who knew, right? Well, it turns out that mushrooms are not only low in calories and sodium and fat-free, but they are also contain powerful antioxidants. The City of Hope research is being pursued because of some early signs that these antioxidants may slow breast cancer growth. Bring on the mushrooms, I say.
Now, on to the recipe. This easy salad combines the earthy flavors of mushrooms, the pop of edamame and the freshness of tomatoes with a smoky spiced dressing. Serve it in martini glasses for a dramatic presentation as an appetizer salad, or mix it all together in a large bowl and serve it as a side dish. Either way, the flavors and textures will have you and your guests begging for more. By the way, if you like edamame as much as I do, be sure to check out this Edamame Salad with Ginger Vinaigrette by A Communal Table.
The recipe:
Heat olive oil in a large frying pan set over medium heat. Add mushrooms and cook, stirring occasionally, until tender and just starting to brown, about 5 minutes.
Season mushrooms with salt and pepper. Meanwhile, Cook edamame according to package instructions, rinse under cold water and remove edamame from the pods. Discard pods.
Add the edamame and cherry tomatoes to the mushroom mixture and stir gently until just heated.
For the dressing, whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.
Arrange the mushroom and edamame salad in serving dishes and drizzle with dressing. Serve.
Other favorite mushroom dishes:
Vegetarian Mushroom & Cannellini Bean Ragout
Mushroom, Caramelized Onion & Cannellini Bean Salad
Quinoa with Caramelized Mushrooms, Soy Sauce & Ginger
Printable Recipe
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Mushroom, Edamame & Tomato Salad with Smoked Paprika Dressing
Ingredients
- 1 tablespoon olive oil
- 16 ounces crimini mushrooms thinly sliced
- salt and pepper to taste
- 2 bags 9 ounces each edamame in pods
- 1 cup cherry tomatoes cut in half
Dressing:
- 1 tablespoon + 1 teaspoon port wine or sherry vinegar
- 1 teaspoon smoked paprika
- pinch of salt
- 3 tablespoons olive oil
Instructions
- Heat olive oil in a large frying pan set over medium heat. Add mushrooms and cook, stirring occasionally, until tender and just starting to brown, about 5 minutes. Season mushrooms with salt and pepper.
- Meanwhile, cook edamame according to package instructions, rinse under cold water and remove edamame from the pods. Discard pods.
- Add the edamame and cherry tomatoes to the mushroom mixture and stir gently until just heated.
- For the dressing, whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.
- Arrange the mushroom and edamame salad in serving dishes and drizzle with dressing. Serve.
Nutrition
Disclosure: This post is sponsored by the Mushroom Council. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Wenderly
I always get so lost in your glorious photos. I almost jumped out of my seat when I saw the paprika. *Gorgeous*
Shelly
I buy products where some of the proceeds go to breast cancer research.
carolinaheartstrings
What a fantastic recipe. I cannot wait to give this one a try. I love mushrooms in everything I can put them in.
Jeanette
Love this healthy recipe using mushrooms and edamame, great combination. I am now following Mushroom Channel on twitter and support breast cancer and other cancer through my blog where I post recipes I've made for friends with cancer.
KalynsKitchen
I love everything about this salad combination. And if buying more mushrooms can support breast cancer research, I am all for it.
(You don't need to enter me in the giveaway, but good luck to everyone else!)
Allison C
We donate to friends who do runs, walks, or bike rides for cancer awareness. I purchase items that donate to cancer awareness if available and I need the item. I don't have a twitter or facebook account. Can't wait to try this recipe!
Andrea M
Awesome giveaway and Amazing recipe! we walk in the breast cancer awareness walks 🙂
Kari
I try to buy products from companies that support breast cancer research. You can never have too much pink around!
Sprigs of Rosemary
I think maybe I do love mushrooms and endamame as much as you! I'm lucky I have smoked paprika and endamame in the freezer. (Only the endamame is in the freezer!) And I agree, the martini glass makes a great looking salad even more so!
My sister-in-law just finished her breast cancer treatment and my mother-in-law did a couple years ago and I know many other people who are haunted by the disease. Aside from making sure I -- and my daughter - make sure we get mammograms and wear pink when asked, I started volunteering at a local hospice, not directly helping people with cancer, but helping with special events. It's a little something.
bellini
I thought I was already friends with the Mushroom Council since I was at an event of theirs years ago in San Francisco, but I have rectified that. A number of companies sell all things ponk. It is a wonderful way to get the word out!