This Mushroom and Pepper Salad is a vibrant and flavorful dish that brings together the earthy taste of mushrooms with the sweetness of bell peppers and a hint of spice from the chili pepper. It’s a quick and easy recipe that’s perfect for a light lunch or a side dish for dinner.
Ingredients:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 8 oz (225g) champignons (mushrooms), sliced
- 1 green pepper, diced
- 1 red sweet pepper, diced
- 1 chili pepper, diced
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- Fresh parsley, chopped
Directions:
- Heat the butter and a splash of olive oil in a large frying pan over medium heat.
- Finely chop the onion and add it to the pan. Sauté until translucent.
- Slice the champignons and add them to the pan. Cook for about 5 minutes until they release their moisture and start to brown.
- Dice the green pepper, red sweet pepper, and chili pepper. Add them to the pan and sauté for another 5 minutes.
- In a small bowl, mix the soy sauce, ketchup, and rice vinegar. Pour this mixture over the vegetables in the pan.
- Mince the garlic and add it to the pan along with chopped parsley. Stir well to combine.
- Cook for another 2-3 minutes until everything is well mixed and heated through.
- Serve the salad warm or at room temperature. Enjoy this flavorful and colorful mushroom and pepper salad!
A Perfect Blend of Ingredients
The key to this dish is the combination of fresh, colorful vegetables and a simple yet effective seasoning. The champignons (mushrooms) provide a rich, umami flavor that pairs perfectly with the crisp bell peppers and the subtle heat from the chili pepper. The addition of garlic and parsley enhances the overall flavor, making each bite a delightful experience.
Simple and Quick Preparation
This recipe is straightforward and can be prepared in under 30 minutes. The vegetables are sautéed in a mixture of butter and olive oil, which adds a lovely richness to the dish. The soy sauce, ketchup, and rice vinegar mixture adds a tangy and savory depth that complements the natural flavors of the vegetables.
Tips for the Best Salad
- Use Fresh Ingredients: Fresh vegetables will give the best flavor and texture.
- Don’t Overcook: Sauté the vegetables just until they are tender to keep their vibrant colors and crunch.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of chili pepper or omit it altogether.
Serving Suggestions
This Mushroom and Pepper Salad can be served warm or at room temperature, making it versatile for any meal. It pairs wonderfully with grilled meats, fish, or as part of a vegetarian meal. You can also serve it over a bed of rice or quinoa for a more substantial dish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a frying pan over low heat or enjoy cold as a refreshing salad.
Final Thoughts
This Mushroom and Pepper Salad is a delicious and nutritious addition to any meal. Its vibrant colors and bold flavors make it a standout dish that’s sure to impress. Easy to prepare and full of wholesome ingredients, it’s a perfect choice for a healthy and satisfying meal. Enjoy the delightful combination of flavors and textures in this simple yet flavorful recipe.