Friday, 14 October 2016

Warm Mushroom Salad

The first day in the kitchen after coming home from the trip to Japan. I was longing for something fresh, because fruits and veggies are not so much on the menu as you see them here in our culture. You can eat fresh salad - lettuce, bean sprouts, corn and tomatoes for breakfast, in the large hotels they were on the breakfast buffet to find. But it is not the type I eat early in the morning. The rest of the day it mostly disapeared.
Checking local food stands and the few supermarkets I had time to visit, the prices of these goods are on the expensive side.

I found the recipe of today on a Scandinavian internet site and bought the ingredients fresh today.
It is fast and very tasty. I served it with a Bratwurst.

400 g large white mushrooms or portobellos
3 large spring onions
2 cloves of garlic
2 heads of romagna salad
40 g Parmesan
1 bunch of fresh dill
4 tbsp rapeseed oil
2 tbsp butter
2 tbsp vinegar
salt and pepper

Clean the salad and rip the leaves apart.
Cut the mushrooms into large slices
Chop the spring onions and garlic and the dill.

In  a wide pan melt butter and 2 tbsp of oil and start with the garlic, add the mushrooms and let them get brown, season.
Add the spring onions and cook them a bit to get soft.
Grate the Parmesan on top.
Place the salad into a wide dish and put the mushrooms on top.
Dress with oil and vinegar.
Sprinkle with dill and serve with a Bratwurst or two.

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