Farmers Market Mushroom Salad

Combine fresh ingredients to make a tasty dish perfect for hot summer days or nights.

Prep: 10 min | Cook: 10 min | Yield: 6 to 8 servings, each 1 1/2 cups prepared

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound mushrooms, sliced
• 1 cup zucchini, chopped
• 2 cups fresh corn kernels, cut from the cob
• 2 cups cooked brown rice
• 1 tablespoon fresh lemon juice
• 2 bell peppers of varying colors, diced
• 1/2 cup fresh thyme leaves or 1 tablespoon dried
• Salt and pepper to taste
• 2 beefsteak tomatoes, sliced
• 1/2 cup arugula

Instructions

1. Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.
2. Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients.
3. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.
4. Arrange tomatoes and arugula on a plate; pour on rice mixture and top with ushrooms.
5. May be served warm or cold.

Nutrition

Per serving: Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Attribution

Recipe and photo used with permission from: The Mushroom Council