Marinated Mixed Mushroom Salad

by jerseygirl on April 20, 2012 · 17 comments

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!

4.7 from 3 reviews
Marinated Mixed Mushroom Salad
Author: 
Recipe type: Appetizer or Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A perfect salad or appetizer for the mushroom lover.
Ingredients
  • 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
Instructions
  1. In a large frying pan, heat the oil on medium heat. Add the mushrooms and cook for 3 to 5 minutes or until wilted.
  2. Add the garlic, roasted peppers, parsley, vinegar and salt. Cook for a few minutes and make sure all ingredients are well blended.
  3. Chill for a few hours before serving.
Notes
This dish can be served cold or at room temperature. It can also be served warm and reheated if desired.

 

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