Warm Mushroom Salad


  • 1 tbs extra virgin olive oil
  • 1/2 lb of assorted mushrooms, sliced and trimmed
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 medium tomato, diced
  • 3 tbs lemon juice
  • 1/2 cup water
  • kosher salt and fresh cracked black pepper to taste
  • 1 tbs fresh parsley, chopped
  • Heat oil in a saute pan using low heat.
  • Add the mushrooms and gently saute for 2-3 minutes.
  • Sprinkle in the garlic and oregano and toss the mixture for a minute or two so that the mushrooms are well coated.
  • Add the tomato, lemon juice, water, then season with salt and pepper.
  • Stir together and cook until the tomato softens.
  • Remove from the heat and let cool.
  • Garnish with chopped herbs of your choice.

Print Recipe

No Comments

Leave a reply