Mushrooms sautéed in olive oil, cooled and tossed with red pepper, parsley and lemon. A vegan salad that works on a meze spread or as a side.
Ingredients
Instructions
- 1
Wipe the mushrooms with damp paper towel and slice them; thinly slice the onion, finely chop the garlic and cut the red pepper into small dice.
- 2
Heat 30 g of the olive oil in a wide pan over high heat, add the mushrooms and sauté for 7-8 minutes until their liquid has evaporated.
- 3
Add the onion and garlic and cook for 2-3 more minutes; sprinkle with half of the salt, remove from the heat and let cool completely.
- 4
Finely chop the parsley; whisk the remaining olive oil, lemon juice and remaining salt in a small bowl.
- 5
Combine the cooled mushrooms with the red pepper and parsley in a bowl, pour over the dressing, toss and serve.
Nutrition
Per serving
| Calories | 134 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 8 g |
| Fat | 11 g |
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