Salad with Mushrooms, Bell Peppers and Watercress

Ingredients

• 400 g mixed mushrooms (as available)
• 1 stalk Celery
• 2 red bell pepper halves
• 2 handfuls arugula
• 1 handful watercress
• 1 tbsp Olive Oil
• 2 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Clean the mushrooms, slicing larger ones into thin slices. Trim and cut the celery into 3–4 cm pieces. Wash the bell pepper, halve it, remove seeds, and slice into strips.

2. 2.

   Heat the olive oil in a large pan and sauté the celery for about 5 minutes while stirring. Add butter and mushrooms; cook another ~5 minutes, stirring rarely so the mushrooms brown slightly. Season with salt and pepper.