Mushroom and Red Pepper Medley
This delightful salad brings together a variety of mushrooms, red bell peppers, and a hint of cumin, creating a unique and flavorful combination.
Ingrediënten
Serves 4 to 6 / Preparation: At least 2 hours in advance
- ½ pound mushrooms a mix of button and puffball or boletus, rinsed and trimmed
- ½ medium red bell pepper very thinly sliced
- Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove mashed in a garlic press or mortar
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ¼ teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
Instructies
- If the mushrooms are small, leave them whole; otherwise, cut them into halves or quarters.
- Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, mashed garlic, finely chopped parsley, ground cumin, salt, and freshly ground black pepper.
- Pour the dressing over the mushroom and red pepper mixture and toss until well coated.
- Allow the salad to marinate for at least 1 hour to let the flavors meld.
Notes / Tips / Wine Advice:
Serve it at room temperature or refrigerate for at least 2 hours to chill before serving it cold.
Enjoy your Mushroom and Red Pepper Medley, a refreshing and flavorful salad with a touch of cumin!
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