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Farmers Market Mushroom Salad 



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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.)


  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.


Recipe courtesy of the Mushroom Council and

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preparation methods
cuisines North & South American, Other South American
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