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: 4)

Ingredients

75 g tomato (s), dried, pickled in olive oil, includin 2 tablespoon
250 g mushrooms
2 shallot (s)
2 tablespoon balsamic vinegar
0.5 teaspoon ½ thyme, dried
some rosemary needles
some salt and pepper

Instructions

Drain the tomatoes on a sieve, collect the oil. Clean the mushrooms and cut them into not too thin slices. Peel and finely chop the shallots.
Remove 2 tablespoons of the olive oil in which the sun-dried tomatoes were pickled, heat in a pan and fry the shallots in it until light brown. Add the mushroom slices and fry until all the liquid has boiled away. Grind the mushrooms with pepper and season with salt, thyme and rosemary.
Put the mushrooms with the frying fat in a bowl, mix with the dried tomatoes cut into pieces and drizzle with balsamic vinegar. Cover and let the salad stand for at least 2 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.