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