Follow Cookwork on Twitter
Follow Cookwork on Facebook

Farmers Market Mushroom Salad 

Mushrom14

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
24
serves

INGREDIENTS

Olive oil, as needed
3 lb. mushrooms, sliced
3 cups zucchini, chopped
6 cups fresh corn kernels
6 cups cooked brown rice
6 tbsp. fresh lemon juice
6 bell peppers of varying colors, diced
1 1/2 cups fresh thyme leaves or 3 tbsp. dried
Salt, to taste
Pepper, to taste
6 beefsteak tomatoes, sliced
12 cups arugula (about 12 oz.)

INSTRUCTIONS

  1. 1
    For each serving to order: Heat oil in a skillet over medium-high heat. Add 2 oz. mushrooms and cook, without stirring, until mushrooms become red brown on one side. Turn ingredients and cook about until the other side is the same color. Set aside.
  2. 2
    Sauté 2 tbsp. zucchini until just tender, adding additional oil to skillet if necessary. Turn off the heat and add 1/3 cup corn and 1/3 cup rice; stir to combine. Cook until warm. Drizzle with olive oil and 1 tsp. lemon juice and gently stir in 1/3 cup bell pepper and 1 tbsp. fresh thyme (or a pinch of dried); season with salt and pepper to taste.
  3. 3
    Arrange several tomato slices and 1/2 cup arugula on a plate; pour on the rice mixture and top with the mushrooms. May be served warm or cold.

notes

Recipe courtesy of the Mushroom Council and mushroominfo.com

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other South American
Spinner Loading