Cold Mushroom Salad with Peppers and Pickles – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, gluten-free soy sauce, garlic, salt and black pepper until smooth.

   Bowl

For the Hot Topping

1. 2
   Heat the oil in a wide pan over high heat.

   StoveFrying pan
2. 3
   Add the mushrooms in a single layer, leave 2–3 minutes without stirring, then toss 3–4 more minutes, until golden.

   Stove

   💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
3. 4
   Remove from the heat and let the mushrooms cool slightly.

To assemble

1. 5
   Cut the red pepper into small cubes.

   KnifeCutting board
2. 6
   Thinly slice the pickles and cut the green onion into rings.

   KnifeCutting board
3. 7
   Put the sautéed mushrooms, pickles, red pepper and green onion in a large bowl.

   Bowl
4. 8
   Pour in the dressing and toss well.
5. 9
   Add the parsley and toss.
6. 10
   Refrigerate for at least 60 minutes so the vegetables absorb the dressing.

   Refrigerator

   💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.