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.
{ 16 comments… read them below or add one }
My husband will love you for this recipe. He loves mushrooms. He went foraging for mushrooms last year with no luck. I haven’t visited in a while, but I’m glad I stopped by. Will be back.
Yum, I love the looks of this salad, and I think it would be really good as a topping for some fish I bought. Or maybe for breakfast, as you said!
The Reading Terminal Market is great isn’t it. You sure found some terrific mushrooms and came up with a perfect recipe. I could eat this for breakfast, lunch or dinner.
Oh–Mushrooms are so yummy! I could definately eat this for breakfast…or lunch…or just because.. Great recipe, Lisa!
Looks marvelous. I could imagine with a little bit less vinegar it would make a great pizza topping. I love the Reading Terminal Market!
That looks really delicious. I love a mushroom salad!
Yum…great combo of flavors! I adore mushrooms, but only cook with them occasionally since my other half isn’t a big fan of them most ways. This is so flavorful, I’m betting he’d love this!! BTW…come by and enter the giveaway on my blog: three dips/spreads/sauces from Terrapin Ridge Farms.
I love mushrooms – I would probably toss this in with some eggs for a nice breakfast!
OH yum! Mushrooms are one of my favorite things to eat. This looks SO good!
I’d definitely eat this for breakfast, too, Lisa!!! I am a huge mushroom fan as well!
A mushroom salad for breakfast? You are my hero
I love mushrooms also and that’s a fine example you have pictured…yumm to your breakfast!
What a great idea for a springtime salad! This would be so delicious on the side of a beef dish, I bet.
This looks just delicious with a good loaf of bread. Blessings my dear. Catherine xo
I’m slowly but surely coming around to mushrooms, and with this marinade I know I could even find them delicious!
oh my goodness, I wish I had a bowl of these for lunch. I love mushrooms, marinated like this even more.
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