Farmers Market Mushroom Salad
A colorful arranged salad of sautéed mushrooms, brown rice, beefsteak tomatoes, arugula and fresh thyme drizzled with olive oil and lemon juice.
Olive oil as needed
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels
2 cups cooked brown rice
1/4 cup extra virgin olive oil, or as desired
2 tablespoons fresh lemon juice
2 bell peppers of varying colors, seeded and diced
1/2 cup chopped fresh thyme leaves or 1 tablespoon dried
Salt and freshly ground black pepper to taste
2 beefsteak tomatoes, thinly sliced
4 cups (4 ounces) arugula
- Heat about 1 to 2 tablespoon oil in a skillet over medium-high heat. Cooking in batches, add the mushrooms in 1 layer and cook, without stirring, until they become red-brown on one side. Turn mushrooms over and cook about until the other side is the same color. Set mushrooms aside.
- In same skillet, sauté zucchini until just tender, adding additional oil to skillet as necessary. Add the corn and rice; stir to combine, and cook only until warmed throughout. Drizzle with olive oil and lemon juice and gently stir in bell pepper and fresh or dried thyme; season with salt and pepper to taste.
- To Serve: Divide and arrange tomato slices and 1/2 cup arugula on each salad plate; spoon on 1/8 of the rice mixture and top with an 1/8 of the mushrooms.
- Salad may be served warm or cold.
Makes 8 servings.
Recipe and photograph courtesy of the Mushroom Council and mushroominfo.com.