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Mushroom salad with dried tomatoes

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Ingredients for 4 servings:

  • 75 g dried tomatoes in olive oil, including 2 tbsp
  • 250 g mushrooms
  • 2 shallots
  • 2 tbsp balsamic vinegar
  • ½ tsp thyme, dried
  • some rosemary needles
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

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Drain the tomatoes in a sieve, reserving the oil. Trim the mushrooms and slice them not too thinly. Peel and finely chop the shallots. Heat 2 tablespoons of the olive oil used to marinate the sun-dried tomatoes in a pan and fry the shallots until light brown. Add the sliced ​​mushrooms and fry until all the liquid has evaporated. Grind the mushrooms with pepper and season with salt, thyme, and rosemary. Place the mushrooms and the cooking fat in a bowl, mix with the sliced ​​sun-dried tomatoes, and drizzle with balsamic vinegar. Cover and let the salad marinate for at least 2 hours.

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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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