Mushroom Herb Salad

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Mushroom Herb Salad

 

1 tablespoon olive oil

1/2 pound fresh white mushrooms, cleaned

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 pepper, freshly ground if possible

1 tablespoon fresh parsley or coriander, chopped

2 cups mixed salad greens

1 red or yellow bell pepper, sliced

 

Heat oil on low in a frying pan, then gently saute mushrooms for 2-3 minutes. Do

not overcook.

Sprinkle in garlic and basil, then toss the mixture 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 the heat and let

cool. Add sliced bell pepper to the mixed greens in your serving dish. Top with

the mushroom mixture and garnish with chopped herbs.

Makes 4 servings.