Best 4 Mushroom Pepper Salad Recipes

In this article, we'll take you on a culinary journey to discover the tantalizing flavors of mushroom pepper salad. Whether you're a seasoned chef or just starting your kitchen adventures, this guide will provide you with all the essential information you need to create a delicious and satisfying mushroom pepper salad that will impress your family and friends. From the selection of the freshest mushroom varieties to the perfect blend of spices and herbs, we'll cover every aspect of creating this delectable dish. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!

Here are our top 4 tried and tested recipes!

ROASTED PEPPER MUSHROOM SALAD

Roasted Pepper Mushroom Salad image

This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 large sweet red pepper
1 large green pepper
2 cups whole fresh mushrooms
1 small red onion, sliced
1/2 cup pitted ripe olives
1/3 cup Italian salad dressing
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Lettuce leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

MUSHROOM & PEPPER SALAD

Mushroom & Pepper Salad image

From Australian Woman's Weekly Dinner Party Cookbook. I don't like mushrooms but our guest love this colourful salad.

Provided by Ninna

Categories Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

250 g mushrooms (8oz)
1 red pepper
1 green pepper
4 shallots
1 tablespoon parsley, chopped
1/4 cup French dressing
salt and pepper

Steps:

Slice mushrooms, seed red and green peppers, chop finely then chop shallots.
Combine parsley, French dressing, salt and pepper, mix well, add vegetables and toss well.

Nutrition Facts : Calories 109.5, Fat 7.3, SaturatedFat 0.9, Sodium 137.2, Carbohydrate 10.5, Fiber 1.6, Sugar 5.2, Protein 2.5

Tips:

Choose the freshest mushrooms possible. Look for mushrooms that are firm and have a slightly moist surface. Avoid mushrooms that are slimy or discolored.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris. You can also rinse the mushrooms under cold water, but be sure to dry them thoroughly before using.
Slice the mushrooms thinly. This will help them to cook evenly and absorb the flavors of the other ingredients in the salad.
Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good options include white button mushrooms, cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly. Cook the mushrooms in batches if necessary.
Season the mushrooms with salt and pepper. This will help to enhance their flavor.
Add other vegetables to the salad. This will make the salad more nutritious and colorful. Some good options include bell peppers, onions, tomatoes, and cucumbers.
Use a light dressing. A heavy dressing will overpower the delicate flavors of the mushrooms. A vinaigrette or a simple olive oil and vinegar dressing is a good option.
Serve the salad immediately. Mushroom salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Mushroom salad is a delicious, healthy, and versatile dish that can be enjoyed as a side dish or a main course. With a few simple ingredients and a little bit of time, you can create a mushroom salad that is sure to impress your friends and family. So next time you're looking for a new salad recipe, give mushroom salad a try. You won't be disappointed!