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Mushroom salad with sugar snap peas

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Ingredients for 4 servings:

  • 100 g sugar snap peas
  • salt and pepper
  • 250 g tomatoes
  • 100 g bacon, streaky, sliced
  • 500 g mushrooms, white
  • 1 bunch of chives
  • 2 tbsp olive oil
  • 2 tsp Provençal herbs
  • 1 pinch(s) sweet paprika powder
  • 2 tbsp Worcestershire sauce
  • 2 tbsp vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the snow peas and boil in salted water for 6-8 minutes, then drain and rinse. Quarter the tomatoes, deseed and slice them. Finely dice the bacon, slice the mushrooms, and finely chop the chives. Fry the bacon in hot oil until crispy, add the mushrooms, sprinkle with Provençal herbs and paprika, and continue frying over high heat for 3-5 minutes. Deglaze the mushrooms with the Worcestershire sauce and let cool slightly in a bowl. Add the tomatoes, snow peas, and chives, and season generously with vinegar, salt, and pepper.

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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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