Mushroom Salad Recipe

Mushroom Salad

Mushrooms are frequently on our tables as a delicious and valuable alternative for vegetarians and vegans who want to reduce their meat consumption. As it is used in many dishes, when you prepare it alone as a salad, it is a light and cold starter. Bon Appetit!

Ingredients:

For: 4 People
Prep: 10 Min
Cook: 10 Min
Ingredients for Salad:
Champignon 400   Grams
Curly Lettuce 1/2   Qty
Tomato 1   Qty
Olive Oil 1   Tbsp
Lemon 1   Qty
Charleston Pepper 1   Qty
Fresh Onion 3   Sprig
Ingredients for Sauce:
Olive Oil 2   Tbsp
Mayonnaise 1   Tsp (large)
Grape Vinegar 1   Tsp (large)
Lemon Juice 1   Qty
Salt 1/2   Tsp
Ingredients for Service:
Olive Oil 1   Tbsp
Black Olive (Sliced) 15   Qty

Steps:

  1. Wipe the outer shells of your mushrooms with a clean damp cloth or peel them with a knife. Rub the peeled mushrooms with lemon, cut in half and cut into half rings. Squeeze the remaining lemon over them.
  2. Boil the chopped mushrooms in boiling water with salt and lemon added for 4-5 minutes until they soften slightly. Meanwhile, prepare plenty of ice water in a deep bowl. Rinse the mushrooms and put them in ice water.
  3. Cut the red onion in half and finely chop the piyaz in the form of rings. Add a teaspoon of salt to it, rub it lightly.
  4. Rinse the lettuce and leave it in vinegar water for 20 minutes, then rinse and drain on a paper towel.
  5. Peel and quarter the tomatoes and remove the cores in the middle. Finely chop the remaining meat.
  6. For the sauce, mix olive oil, salt, vinegar or lemon juice, mustard and mayonnaise in a separate bowl to get a sauce consistency.
  7. Drain the mushrooms from the water. Mix all the cooled ingredients in a deep bowl and add the sauce. Let rest with the sauce for 10-15 minutes.
  8. Add canned corn and finely chopped gherkins to your salad and garnish with stale or diced toasted bread and slices of olives. Finally, you can drizzle thyme and olive oil and make a presentation. Bon Appetit!

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