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This article was first published 2 years ago  » Getahead » Food » Recipe: Tossed Salad with Stir-Fried Mushrooms

Recipe: Tossed Salad with Stir-Fried Mushrooms

August 30, 2021 13:02 IST
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Food blogger Sangita Agrawal's fresh vegan Tossed Salad with Stir-Fried Mushrooms is full of fibre and overflowing with flavours.

Photographs: Kind courtesy Sangita Agrawal

Tossed Salad with Stir-Fried Mushrooms

Servings: 4


For the stir-fried mushrooms

  • 200 gm button mushroom
  • 1 tsp extra virgin olive oil
  • 1 tbsp butter, optional if vegan
  • 1 tbsp minced garlic
  • 1 tsp chopped parsley and/or celery
  • Salt to taste

For the salad

  • ½ cup sliced red bell pepper or capsicum
  • ½ cup sliced yellow bell pepper or capsicum
  • ½ onion, sliced
  • 1 cup iceberg lettuce
  • 1 cup salad leaves, like lollo rosso, rocket, baby spinach

For the dressing

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp lemon juice/red wine vinegar
  • ½ tsp red chilly sauce
  • Salt and black pepper to taste


For the stir-fried mushrooms

  • Slice each mushroom into 4 slices.
  • Warm the oil and butter in a large heavy-bottomed frying pan over medium heat.
    Add the minced garlic and stir.
    Add the mushrooms and stir on high heat till firm but cooked.
    Add the chopped parsley and/or celery. Season with salt.
  • Take off heat and cool to room temperature before adding to the salad.

For the salad

  • Tear the washed greens for the salad into bite-size pieces.
    Place all the vegetables along with the greens in a medium-sized salad bowl (please see pic above) and set aside.

For the dressing

  • Mix all the ingredients for the dressing in a bowl.
    Set aside.

To assemble

  • Add the mushrooms to the salad and vegetables and drizzle the dressing on top.

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