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.