Warm Mushroom Salad
Salads • French
Description
Lemon juice not only enhances the flavor and aroma of the mushrooms, but it also helps them retain their gray-brown-cream color, preventing them from turning black during cooking.
Ingredients
- Champignons 10 oz
- Arugula 5 oz
- Potato 20 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Bay leaf 2 pieces
- Rosemary 1 piece
- Balsamic Vinegar 0 fl oz
- Olive Oil 0 fl oz
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
- Lemon 0,2 pieces
Step-by-Step Guide
Step 1
Peel the potatoes and boil them in a large pot of salted water with garlic, a sprig of rosemary, and a bay leaf.
Step 2
Mix the olive oil with balsamic vinegar.
Step 3
Cut the boiled potatoes into cubes or slices.
Step 4
In a deep bowl, combine the potatoes, arugula leaves, and sautéed mushrooms, dressing the mixture with a sauce made from olive oil and balsamic vinegar. Season with salt and pepper to taste.
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