Salad with Mushrooms, Peppers and Watercress
Wipe the mushrooms with a paper towel and cut the large mushrooms into slices. Trim, rinse and cut the celery into 3-4 cm (approximately 1 1/4 - 1 1/2 inch) long pieces. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips.
Rinse the arugula and watercress and shake dry. Heat the olive oil in a large frying pan and saute the celery for about 5 minutes. Add the butter and the mushrooms and saute for about 5 minutes more, stirring occasionally, so the mushrooms brown slightly. Season with salt and pepper.
Arrange all the ingredients on a plate and serve with the best garlic bread.