Mushroom Meadow
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 6 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 3 carrot (s)
- 1 onion (s)
- 1 can mushrooms, whole heads
- 3 medium tomato (s)
- garlic
- Miracel Whip, balance
- oil
- Herbs, fresh
Print Recipe
Pin Recipe Instructions
- Grate the carrots, cut the onion into fine strips, sauté them together in the oil and let them cool. Cut the aubergine into slices, lay out on a baking sheet, brush with oil, bake until golden, allow to cool.
- Cut tomatoes into slices. Chop the garlic and mix with the Miracel Whip. Chop herbs. Drain the canned mushrooms.
- Line a salad bowl (shallot shape) with cling film, distribute the mushrooms upside down and sprinkle with herbs so that they sink through the mushrooms a little, then brush with the salad cream. Spread a layer of tomato slices, then aubergines and carrots. Brush each layer with the cream.
- Cover and chill the lettuce overnight.
- Before serving, cover the salad bowl with a plate that is larger in diameter than the salad bowl. Turn both over and turn the lettuce onto the plate. Lift off the salad bowl and peel off the foil.
- Cut the mushroom meadow like a cake.
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