Mushroom and Pepper Salad

Ingredients

400 g mushrooms

2 bell peppers

Lettuce

Parsley

Fresh basil

Vegetable oil

9% vinegar

Garlic

Salt

Mushroom and pepper salad is a light, delicious, and lean salad perfect for breakfast or a snack. It can be served with meat dishes. This salad can also be served warm; in that case, lightly simmer the peppers along with the mushrooms and keep them warm.

Wash the bell peppers, remove the seeds, and cut into strips. Season with salt, lightly mash with your hands, and let them sit for a few minutes to release their juices.

You can use fresh, frozen, or canned mushrooms. Slice them, then place them in a frying pan with 1 tablespoon of vegetable oil, half a cup of water, and a little salt. Simmer for 10-15 minutes, stirring to prevent burning. If the water evaporates, add a little more. Let the mushrooms cool.

Chop the parsley and basil, lightly salt, and mash them with your hands. Mix 1 tablespoon of vegetable oil and 1 teaspoon of vinegar, add chopped or grated garlic (1-2 cloves), and stir.

Place a lettuce leaf or young cabbage on a plate, mix the mushrooms and peppers on top, sprinkle with chopped herbs, and drizzle with the oil, vinegar, and garlic mixture.

Enjoy!