DifficultyBeginnerYields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

Perfect for accompanying your main dishes, this spicy cumin mushroom salad by Tania is delicious and healthy while being vegetarian, vegan, gluten-free and paleo.

The flavors in this salad are great. When I make it again, I'll place it on a bed of lettuce when it's cooled - maybe romaine, or a mix of red and green leaves.
You can also greatly increase its protein value by simply adding some grilled tofu or sautéed seitan to it. You can even incorporate it in the Rotinis Ideal Protein Pasta recipe recommended by Tania. This way, you get a complete meal with at least 20 g of added protein.

Rest Time:  Cool in the fridge.

Serves: 2 as a side. 

Leftovers?  Just refrigerate.

 

INGREDIENTS OF THE SPICY MUSHROOMS SALAD WITH CUMIN:

 2 tbsp olive oil
 2 cloves garlic, minced
 250 g baby bella mushrooms, quartered
 1 tsp ground cumin
  tsp ground red pepper
 ½ lime, freshly squeezed juiceyou can also use lemon
 3 tbsp finely chopped coriander leaves (cilantro)


PREPARATION OF THE SPICY MUSHROOMS SALAD WITH CUMIN:

 

1

Using a medium high heat, add the oil to your skillet. When the oil comes to temperature (a drop of water splatters), add the garlic. Sauté about a minute, stirring the skillet. It is important that the garlic not burn: either turn down the heat or remove the skillet from the cooktop if necessary.

2

Add mushrooms. Stir constantly for five minutes.

3

Now, add cumin, ground red pepper, salt, and the lime juice, reducing the heat to low as you do so occasionally. Cook for about 10 minutes – allowing the mushrooms to release their liquids, and for most of this to evaporate.

4

Let cool. Place in the fridge to chill or serve it warm.

5

When ready to serve, either plate individually over (optional) lettuce, or serve from a bowl. Garnish with the cilantro (parsley if you don’t use cilantro).
Don't hesitate to add a protein of your choice, tofu, seitan or even chicken if you are not vegetarian.

Nutrition Facts

0 servings

Serving size

 

Ingredients

 2 tbsp olive oil
 2 cloves garlic, minced
 250 g baby bella mushrooms, quartered
 1 tsp ground cumin
  tsp ground red pepper
 ½ lime, freshly squeezed juiceyou can also use lemon
 3 tbsp finely chopped coriander leaves (cilantro)

Directions

1

Using a medium high heat, add the oil to your skillet. When the oil comes to temperature (a drop of water splatters), add the garlic. Sauté about a minute, stirring the skillet. It is important that the garlic not burn: either turn down the heat or remove the skillet from the cooktop if necessary.

2

Add mushrooms. Stir constantly for five minutes.

3

Now, add cumin, ground red pepper, salt, and the lime juice, reducing the heat to low as you do so occasionally. Cook for about 10 minutes – allowing the mushrooms to release their liquids, and for most of this to evaporate.

4

Let cool. Place in the fridge to chill or serve it warm.

5

When ready to serve, either plate individually over (optional) lettuce, or serve from a bowl. Garnish with the cilantro (parsley if you don’t use cilantro).
Don't hesitate to add a protein of your choice, tofu, seitan or even chicken if you are not vegetarian.

Notes

Spicy Mushrooms Salad with Cumin