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Mushroom and pepper salad in yogurt dressing

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Ingredients for 2 servings:

  • 220 g mushrooms
  • 300 g water
  • 1 tbsp lemon or lime juice
  • 2 clove(s) garlic, squeezed
  • e.g. salt and pepper
  • ½ bell pepper(s)
  • 100 g yogurt
  • 2 tbsp vinegar
  • 1 tbsp oil
  • 1 pinch(s) of sugar
  • 1 tbsp chives, fresh, chopped
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Blanch the mushrooms in water with the lemon or lime juice, the crushed garlic, and season with salt and pepper, if desired, for 5 minutes. Let cool. Wash and finely dice the bell pepper. Mix the dressing together and season to taste. Toss the mushrooms with the bell pepper and the dressing and serve. You can also pour the dressing over the mushrooms and bell peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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