Mushroom Herb Salad

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Mushroom Herb Salad

 

1 tablespoon olive oil

1/2 lb. fresh white mushrooms, cleaned of dirt

3 cloves garlic, finely chopped

1 teaspoon dried basil

1 teaspoon dried marjoram

1 medium tomato, diced

3 tablespoons lemon juice

1/2 cup water

1 pinch salt

1 pinch fresh pepper, ground

1 tablespoon fresh parsley or fresh coriander, chopped

2 cups mixed salad greens

1 red or yellow bell pepper, sliced

 

Heat the oil on low in a frying pan, then gently fry the mushrooms for 2 to 3

minutes. Do not overcook. Sprinkle in garlic and basil, then toss the mixture

for a minute or two so that mushrooms are well coated. Add the tomato, lemon

juice, water, salt, and pepper. Stir together and cook until the tomato softens.

Remove from heat and let cool. Garnish with chopped herbs. Serve over the mixed

greens and sliced bell pepper. Serves 4.

 

 

 

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