The mushroom, which is one of the low-calorie vegetables, is the most valuable of almost all dietary ingredients when cooked correctly. Moreover, in this recipe, you can use it after boiling the mushrooms or as a brine, with some compromise on taste.
Ingredients For the Mushroom Salad Recipe
1/2 piece of curly lettuce
1/2 lettuce
200 grams of cultured mushrooms
1 tablespoon of olive oil
4 pieces of baby corn
1 tomato
1 red onion
For the sauce:
2 tablespoons of olive oil
1 teaspoon of mustard
1 teaspoon of grape vinegar
1/2 teaspoon of salt
For serving:
2 slices of toast
1 tablespoon of olive oil
1 teaspoon of oregano
The Secret of the Mushroom Salad Recipe
In order not to water the mushrooms; Sauté them in a large wide-based pan, all at once and over high heat.
How to Make a Mushroom Salad Recipe?
- Heat the olive oil in a large skillet. Wash and clean the mushrooms thoroughly, then sauté them whole or sliced in olive oil.
- Spread olive oil on the bread slices and sprinkle with thyme, then bake in a preheated 200 degree oven for about 2 minutes.
- Wash and dry the bell peppers and curly lettuce leaves, then finely chop them. Then place it on the bottom of the serving dish.
- Add the sauteed mushrooms, the baby corn that you have cut in half and the red onion that you have chopped into rings.
- Cut the tomato into eight equal parts, then place it on the sides of the serving dish.
- Whisk the grape vinegar, mustard, olive oil and salt in a small bowl and drizzle over the salad.
- Serve it accompanied by slices of toasted bread. Share with your loved ones.