If the mushrooms are small, leave them whole; otherwise, cut them into halves or quarters.
Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, mashed garlic, finely chopped parsley, ground cumin, salt, and freshly ground black pepper.
Pour the dressing over the mushroom and red pepper mixture and toss until well coated.
Allow the salad to marinate for at least 1 hour to let the flavors meld.
Notes & Wine Advice
Serve it at room temperature or refrigerate for at least 2 hours to chill before serving it cold.Enjoy your Mushroom and Red Pepper Medley, a refreshing and flavorful salad with a touch of cumin!