This is what I ate for breakfast this morning. You’re probably thinking I posted the wrong picture. But, no, I am a mushroom lover. I bought these beautiful mushrooms at the Philadelphia Reading Terminal Market the other day and I knew what I was going to use them for. After having a week of not watching calories, I decided to make this healthy salad.
Mushrooms are low in calories and sodium but provide important nutrients, including selenium, potassium, riboflavin, niacin, and vitamin D. These antioxidants can strengthen a person’s immune system. Adding some olive oil, garlic and parsley, makes this recipe even more nutritious.
I like to eat this mushroom salad right out of the bowl. This isn’t going to last long in my house. But if I had company, I would serve this as an appetizer with pita chips, crackers or toasted bread. It is also a great topping on a salad or grilled fish, steak or chicken.
Actually I would serve it with many things. OK, maybe not a topping for ice cream.
Have a great weekend!
- 1 TBS olive oil
- 24 ounces of mixed mushrooms sliced into ½ inch pieces (I used white, oyster and shitake)
- 2 tsp crushed garlic
- ⅓ cup chopped roasted red peppers (can be jarred or homemade)
- ¼ cup chopped parsley
- ¼ cup red wine vinegar
- 1 tsp sea salt
- In a large frying pan, heat the oil on medium heat. Add the mushrooms and cook for 3 to 5 minutes or until wilted.
- Add the garlic, roasted peppers, parsley, vinegar and salt. Cook for a few minutes and make sure all ingredients are well blended.
- Chill for a few hours before serving.