Did you know mushrooms have a season? Oh yes. And here in Georgia mushroom season is now! Here’s a delicious and easy way to use mushrooms – no matter what kind you find in the market. Perfect as a salad tonight – and a pita stuffer for tomorrow!

Mushrooms are little sponges of flavor – and nutrition too! They are one of the few foods that produce vitamin D when exposed to sunlight and therefore contain Vitamin D for your body. Oyster mushrooms are a good source of iron, whereas shitake and maitake have the most medicinal properties. All mushrooms are low in calories and a great substitute for meat.

Thyme is the perfect partner for mushrooms! More good news – its not only delicious with the sautéed mushrooms, thyme can help lower blood pressure, stop coughs, and also help build your immune system because of its anti-inflammatory properties.

Sautéed Mushroom Salad

2 Cups Sliced Mushrooms

1 TB Extra Virgin Olive Oil

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

1 Pkg Baby Greens

2 Roasted Red Peppers, cut in strips (Here’s a quick tutorial on how to roast them!) https://www.youtube.com/watch?v=ddZwOVsGTwc )

1 Cup Quartered Grape Tomatoes (optional)

1 Recipe *Parsley Shallot and Thyme Dressing

Sauté the mushrooms in the olive oil with the salt and pepper until they have released all their liquid. Add to a large bowl with the baby greens, peppers and tomatoes if using. Drizzle the dressing over and toss to combine.

*Parsley Shallot and Thyme Dressing

2 TB Minced Shallot

1 Clove Garlic, grated

2 TB Minced Parsley

1 TB Fresh Thyme

1 TB Dijon Mustard

¼ Cup Red Wine Vinegar

¼ Cup EVOO

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

Shake together all the ingredients in a jar.

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