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Mushroom salad with artichoke hearts

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Ingredients for 4 servings:

  • 500 g mushrooms, quartered
  • 1 m.-large onion(s), diced
  • 2 tbsp olive oil for frying
  • 1 small jar of white wine for deglazing
  • 10 cherry tomatoes, halved
  • 1 can artichoke hearts, quartered
  • some salt
  • 1 pinch(s) of pepper
  • ½ small bunch of thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Great for parties

Wash and quarter the mushrooms, then sauté them in a pan with hot olive oil. Peel and dice the onion, and add it to the pan with the mushrooms. Wash and halve the cherry tomatoes and quarter the artichoke hearts. Place both in a salad bowl. Season the mushrooms and onions and deglaze with white wine. Add the thyme. Bring back to a boil and add to the salad bowl with the tomatoes and artichoke hearts. Let cool slightly and stir well before serving.

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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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