Best 2 Mushroom And Pepper Salad Recipes

Embark on a culinary journey with our exquisite Mushroom and Pepper Salad, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy notes of mushrooms with the vibrant zest of bell peppers, creating a harmonious blend of textures and colors. Each bite offers a delightful interplay of sweet, savory, and umami flavors, leaving you craving more.

Our collection of recipes provides a diverse range of options to suit every palate and preference. From the classic simplicity of our Mushroom Pepper Salad to the tantalizing twists of our Balsamic Mushroom Pepper Salad and our Asian Mushroom Pepper Salad, there's something for everyone to savor. Whether you're seeking a light and refreshing side dish or a hearty main course, our recipes will guide you in creating a culinary masterpiece.

Here are our top 2 tried and tested recipes!

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, 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.

Tips:

Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
Roast the mushrooms before adding them to the salad. This will help to concentrate their flavor and give them a slightly smoky taste.
Use a flavorful dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is a good option. You can also add other ingredients to your dressing, such as herbs, spices, or citrus juice.
Add some crunch. Toasted nuts, croutons, or bread crumbs are all good options for adding crunch to your salad.
Serve the salad immediately. This will help to prevent the mushrooms from becoming soggy.

Conclusion:

Mushroom and pepper salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a good way to use up leftover mushrooms. With its roasted mushrooms, flavorful dressing, and crunchy topping, this salad is sure to please everyone at your table.