Easy Mushroom Salad
An easy salad with lots of sautéed mushrooms, tomato, cucumber and lettuce, tosses in a garlic flavored dressing.
7 ounces or 200 grams button mushrooms; sliced,
1 large tomato; deseeded and diced,
1 large cucumber; peeled and diced,
A small bunch of Romaine Lettuce leaves (or use any other variety of lettuce); torn with hands,
1 tbsp Olive oil,
Salt and Pepper to taste (optional).
For the dressing –
1 tbsp Extra Virgin Olive oil,
1 tbsp Balsamic vinegar,
2 garlic cloves; crushed,
1/2 tsp Dijon mustard,
1 tsp oregano,
1 tsp honey.
Heat oil in a pan and add sliced mushrooms to it. Sauté until they are nice brown in color (not burnt) and all the juices have dried. Remove from flame and let them cool. You can also use them when they are warm, if you like. I prefer to cool them, so that my lettuce does not wilt.
While the mushrooms cool down, combine the ingredients of the dressing (except cheese). In a salad bowl, arrange lettuce, diced tomato and cucumber, mushrooms and pour the dressing over them. Toss them up and serve immediately.