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Farmers Market Mushroom Salad

Farmers Market Mushroom Salad

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



  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 mushrooms.
  5. May be served warm or cold.

Preparation Time: 10 minutes | Cooking Time: 10 minutes
Yield: 6-8 servings | Serving Size: 1 1/2 cups prepared

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

Recipe used with permission from the Mushroom Council.


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