Farmers Market Mushroom Salad
Courtesy of Mushroom Council 6 Servings • 10 Min. Prep Time • 10 Min. Cook TimeIngredients |
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3 Tbsp. olive oil, divided |
1 lb. mushrooms, sliced |
1 c. zucchini, chopped |
2 c. fresh corn kernels, cut from the cob |
2 c. cooked brown rice |
1 Tbsp. fresh lemon juice |
2 bell peppers of varying colors, diced |
1/2 c. fresh thyme leaves or 1 Tbsp. dried |
2 beefsteak tomatoes, sliced |
1/2 c. arugula |
Directions:
1. Heat two Tbsp. olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five mins. or until mushrooms become red-brown on one side. Flip and cook about five mins. more, until other side is same color; set aside.
2. Sauté zucchini for about five mins. adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional 3 to 5 mins. to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.
3. Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.
* Recipe and photos courtesy of the Mushroom Council and mushroominfo.com