Do you love mushrooms? We do too! Here’s a delicious and easy and interesting way to enjoy mushrooms – no matter what kind you find in the market. Perfect as a salad tonight – and leftovers make a super 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.
We are featuring thyme in this recipe – a delicious partner to mushrooms. Did you know that thyme can help lower blood pressure, stop coughs, and also help build your immune system because of its anti-inflammatory properties?
I Love Mushrooms Salad
- 2 Cups Sliced Mushrooms, (your choice)
- 1 TB Extra Virgin Olive Oil
- ½ Tsp Sea Salt
- ¼ Tsp Freshly Ground 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
- 1 Recipe *Parsley Shallot and Thyme Dressing
Sauté the mushrooms in the olive oil with the salt and pepper until they have released most of their liquid. Add to a large bowl with the baby greens, peppers and tomatoes if using. Drizzle the dressing over and toss to combine. Serve room temperature.
*Parsley Shallot and Thyme Jar 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 Extra Virgin Olive Oil
- 1 Tsp Honey
- ½ Tsp Sea Salt
- ¼ Tsp Freshly Ground Pepper
Shake together all the ingredients in a jar until well combined