John Myers
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Stuffed Mushrooms on Fresh Autumn Salad with Balsamic, Honey and Mustard Dressing
The perfect stuffed mushrooms on fresh autumn salad with balsamic, honey and mustard dressing recipe with a picture and simple step-by-step instructions.
For the stuffed mushrooms:
- 10 Pc. Mushrooms
- 200 g Mixed mushrooms
- 500 g Fries fresh
- 100 ml White wine
- 200 ml Vegetable stock
- 1 tsp Oregano
- Salt and pepper
- 2 tbsp Butter
For the salad:
- 8 Pc. Basil leaves
- 0,5 Pc. Onion
- 2 tbsp White balsamic vinegar
- 6 tbsp Olive oil
- 1 tbsp Peanut oil
- 1 tbsp Water
- 1 tsp Mustard
- 2 tbsp Honey
- 1 tsp Sugar
- 1 shot Lemon
- 250 g Lamb’S lettuce
- 250 g Arugula
- 1 Pc. Iceberg lettuce
Stuffed mushrooms:
- Clean the filling mushrooms and set aside. Clean and cut the mixed mushrooms into small pieces and set aside. Season the sausage meat with oregano, salt and pepper and fill the filling champions.
- Heat butter in a large pan and fry the stuffed mushrooms for 3 minutes on the filling side, turn and fry for another 2 minutes.
- Deglaze alternately with white wine and stock and then cook for 15 minutes with the lid closed. At the same time, braise the mixed mushrooms in another pan with butter and season with salt and pepper.
Salad with balsamic honey mustard dressing
- Wash the lettuce leaves, pluck them into small pieces and place in a bowl. Mix the ingredients for the dressing and season with salt and pepper. Then pour the dressing over the lettuce leaves and mix everything together well.
- Seared pieces of bacon (250 gr) or grated Parmesan are suitable as a decoration for the dish.
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