John Myers
Contents
show
Salad Variation with Mushrooms and Potato Marinade
The perfect salad variation with mushrooms and potato marinade recipe with a picture and simple step-by-step instructions.
salad
- 1 Pc. Frize salad
- 3 bunch Arugula
- 3 Pc. Chicory red
- 200 g Tomatoes (Olivetti, small)
- 5 tbsp Rapeseed oil
- 2 Pc. Shallot
- 150 g Oyster mushrooms
- 150 g Mushrooms
- 4 Pc. King oyster mushrooms
Potato dressing
- 200 g Potato
- 125 ml Vegetable broth
- Salt
- White milled pepper
- Sugar
- White vinegar
- 50 g Cream
- 20 g Butter
- Pepper
Salad marinade
- 125 ml Vegetable broth
- Salt
- Sugar
- White milled pepper
- White vinegar
- 1 bunch Fresh cress
- 1 bunch Herbal mixture
- Wash and tear the salad (as needed). Make a salad marinade from the broth, sugar, salt and vinegar. Cook the potatoes, press through them, add the vegetable stock and puree (this marinade should be slightly creamy) with salt, pepper, sugar and vinegar to taste. Dice shallots and sauté in a little oil until translucent. Add the chopped mushrooms and roast them then deglaze with the vegetable stock. Season to taste with vinegar, pepper, salt and sugar.
- Marinate the salad with the salad marinade and arrange on a plate. Drape the mushrooms around the salad. Spread the potato dressing a little on the lettuce, drizzle a few spoons of rapeseed oil over it and decorate with cress.
Facebook Comments