Greek Mushroom Salad
Salads • European
Description
Recipe taken from the book 'Festive Salads and Appetizers. Very Simple'.
Ingredients
- Pickled Chanterelles 20 oz
- Tomatoes 4 pieces
- Olive Oil 3 tablespoons
- Bay leaf 1 piece
- Dry White Wine 4 tablespoons
- Passata Tomato Sauce 2 tablespoons
- Ground coriander to taste
- Ground Black Pepper to taste
- Herbs to taste
- Salt to taste
Step-by-Step Guide
Step 1
Clean and thoroughly wash the mushrooms.
Step 2
Pour boiling water over the tomatoes, peel them, and chop finely.
Step 3
Heat the oil in a deep skillet, add the tomatoes, mushrooms, coriander, and bay leaf, and season with salt and pepper to taste.
Step 4
Pour in the wine.
Step 5
Cover the skillet with a lid and simmer over medium heat for 10 minutes.
Step 6
Transfer the mixture to a serving dish.
Step 7
Bring the remaining liquid in the skillet to a boil and reduce for at least 5 minutes over low heat.
Step 8
Add the tomato paste and mix well.
Step 9
Drizzle the resulting sauce over the mushrooms.
Step 10
Cool the salad and sprinkle with chopped herbs.
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