Best 2 Mushroom And Pepper Salad Recipes

Mushroom and pepper salad is a delightful dish that combines the earthy flavor of mushrooms with the vibrant sweetness of peppers. It is a versatile salad that can be enjoyed as a light lunch or a hearty side dish. Whether you prefer your mushrooms grilled, roasted, or sautéed, and your peppers crisp or tender, there is a mushroom and pepper salad recipe out there to suit your taste preferences. With so many variations to choose from, you are sure to find the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

MUSHROOM, SQUASH AND BELL PEPPER SALAD

Mushroom, Squash and Bell Pepper Salad image

Categories Mushroom Broil Quick & Easy Wheat/Gluten-Free Bell Pepper Squash Summer Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 pound large mushrooms (about 16), stems trimmed
4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch squares

Steps:

Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.

MUSHROOM AND PEPPER SALAD

Mushroom and Pepper Salad image

Provided by Craig Claiborne

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large sweet red pepper, about 1/2 pound
1 large sweet green pepper, about 1/2 pound
3/4 cup celery cut crosswise into quarter-inch pieces
1/4 pound mushrooms, thinly sliced, about 2 cups
2 unblemished large endive
1/4 cup chopped scallions
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 tablepsoons olive oil
1/4 teaspoon sugar

Steps:

Cut away the outer core of each pepper.
Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
Add the celery to the boiling water and let simmer about 30 seconds. Drain.
Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams

Tips:

For the Best Flavor: Use a variety of mushrooms, such as shiitake, cremini, and oyster mushrooms, for a more complex flavor profile.
Enhance with Fresh Herbs: Add some chopped fresh herbs, such as parsley, cilantro, or basil, to brighten up the salad and add an extra layer of flavor.
Acid Balance: To balance the richness of the mushrooms and peppers, consider adding a squeeze of lemon or lime juice, or a splash of balsamic vinegar.
Add Some Crunch: Incorporate some toasted nuts, such as almonds or walnuts, for a satisfying crunch and additional healthy fats.
Spice It Up: If you enjoy a bit of heat, consider adding a pinch of chili powder, cayenne pepper, or chopped chili peppers to the dressing.
Marinate the Mushrooms: For even more flavorful mushrooms, marinate them in a mixture of olive oil, balsamic vinegar, herbs, and spices before cooking.

Conclusion:

Mushroom and pepper salad is a versatile and delicious dish that can be enjoyed as a light lunch, a hearty side dish, or even as a main course. With its colorful appearance, delightful flavors, and customizable ingredients, this salad is sure to become a favorite in your recipe repertoire. So, gather your fresh ingredients, experiment with different variations, and enjoy the delightful symphony of flavors that mushroom and pepper salad has to offer.