Smokey's Mushroom Nut Cheese Salad

Ingredients for 2 servings:

• 200 g chanterelles
• 200 g mushrooms, preferably small
• 1 tbsp oil for frying
• 150 g Tilsiter, diced
• 50 g walnuts, roughly chopped
• 1 small onion(s), finely chopped
• ½ bunch parsley, flat, finely chopped
• 1 garlic clove(s), squeezed
• 1 tbsp mustard
• 3 tbsp white wine vinegar
• 2 tbsp rapeseed oil
• 3 tbsp broth
• 1 tbsp dry sherry
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Low-carb

Halve or quarter the mushrooms. Sauté the chanterelles and mushrooms in hot oil until they no longer absorb water, then season with salt and pepper. Remove from heat and let cool. For the dressing, mix all ingredients well. In a bowl, combine the mushrooms, onions, and cheese with the dressing and let stand for about 30 minutes. Then stir in the parsley and nuts. If you don’t like sherry, you can simply omit it or replace it with stock.