Cutting up veggies every day is such a chore. And why do it when you can avoid it, right? Since I was prescribed to add greens to my diet, I get romaine lettuce, iceberg, cherry tomatoes, carrots, cucumber and bell peppers every week, chop them and refrigerate it in a big salad box. Throughout the week, I have it either straight from the box or spice it up with some sort of topping to keep it interesting.

Today I tried Champignon over my salad. I like mushrooms but I had never cooked them myself. I bought them once before, and they had turned bad by the time I got to use them. That was it for me. Never went back to them.

I saw big, plump champignon yesterday and decided to give it a try. I used Michael Chiarello’ recipe from Food Network, and modified it slightly according to what I had in my pantry.

Here’s what you need:

  • Champignon – 5 buttons
  • Oil – 3 tbsp
  • Salt – to taste
  • Garlic paste – 1 tsp
  • Oregano – 1/2 tsp
  • Thyme – 1/2 tsp
  • Dill pickle – 2 spears
  • Salas mix – as mentioned above


  • Thoroughly wash champignon and slice them into bite size pieces.
  • Add oil to skillet and turn up the flame. You need to keep the flame high throughout, and stir continuously.
  • Once the oil is hot, add sliced champignon and sauté. Make sure they are well covered in oil.
  • Approximately 5 minutes later (or once they are brown), add salt and garlic, and mix well. Continue doing so for next two minutes.
  • Add thyme and oregano, and mix everything together. Give it another minute to soak in flavours from the herbs.

Tada! You are almost done! Add a hearty serving of salad mix to a bowl, add sliced dill pickle and top with champignon.

I underestimated pickle and ended with a little too much salt. If you are adding pickle, go easy on salt or skip it altogether.

Bon Appetit!

(P.S. The original recipe called for butter, wine, parsley and lemon juice. When I make it next, I would add butter sparingly and lemon juice if I skip pickle).