Gabi`s Italian Mushroom Salad with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g tomato (s), dried, in oil
- 250 g mushrooms, preferably brown
- 1 clove garlic
- 2 shallot (s), or 1 small onion
- 2 tablespoons oil from the tomatoes
- 0.5 teaspoon ½ thyme, dried
- rosemary
- salt and pepper
- 2 tablespoon balsamic vinegar
- 1 packet rocket
- some cocktail tomatoes
- in Parmesan, one piece
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and cut into pieces. Cut the mushrooms into not too thin slices. Finely chop shallots or onion and clove of garlic.
- Heat the tomato oil in the pan and fry the shallots in it until light brown. Add the mushroom slices and fry until all the liquid has boiled away. Season with salt, pepper, thyme and a few rosemary needles.
- Put the mushrooms and the frying fat in a bowl, mix with the tomatoes and balsamic vinegar and leave to stand for at least 2 hours.
- Wash the rocket and arrange on 4 plates. Halve some of the cocktail tomatoes and arrange on top of the rocket along with the infused ingredients. Slice large pieces of fresh parmesan over the top or scrape off with a knife.
- Tip:
- If you want, you can enrich the salad with roasted hazelnuts.
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