Warm Mushroom Salad Recipe

This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.

Recipe  Video Posted on Youtube English Channel😊

Ingredients:
300 Grams Button Mushrooms
40 Grams Ice Berg Lettuce
40 Grams Baby Butterhead Lettuce
40 Grams Rocket Leaves
1 1/2 Cups Bell Peppers
1/2 Lime
1 1/2 Tbsp Pepper Powder
1 1/2 Tbsp Paprika Powder
1 Tsp Salt
2 Tbsp Oil

Prep:

Wash the button mushrooms thrice in water.

Allow the mushrooms to drain in a colander.

Once the water has drained spread the mushrooms on a towel and allow to air dry.

Slice the mushroom in half, if it is to big then in quarters and reserve.

Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.

Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.

Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.

Chop the greens in bite size pieces and reserve.

Method:

Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.

Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.

On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.

Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!