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Mushroom – Egg – Salad

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Ingredients for 2 servings:

  • 250 g mushrooms
  • 200 g peas
  • salt water
  • 200 g salsify(s) from the can
  • 150 g yogurt
  • 4 m.-sized eggs
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean the mushrooms, cut into strips, and fry in oil until the liquid has evaporated. Then season with salt and pepper. Cook the peas in boiling salted water for 5 minutes and drain. Hard-boil 3 eggs for 9 minutes and refresh. Cut the salsify diagonally. Mix the yogurt with the remaining egg and season with salt and pepper. Mix the peas, mushrooms, and salsify with the sauce and let stand for 20 minutes. Peel the eggs, cut them into sixths, and serve with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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