Warm Salad with Oyster Mushrooms, Avocado, and Young Potatoes
Salads • Italian
Description
Warm salad with oyster mushrooms, avocado, and young potatoes
Ingredients
- Avocado 5 oz
- Oyster Mushrooms 0 oz
- Salad Potatoes 5 oz
- Marinated cherries 0 oz
- Romaine lettuce 0 oz
- Arugula 0 oz
- Olive Oil 5 fl oz
- Lime 1 piece
- Dijon Mustard 0 oz
- Honey 0 oz
- Sweet Red Onion 0 oz
- Starch film 0 oz
- White Balsamic Cream 0 oz
Step-by-Step Guide
Step 1
Prepare the mousse. In a blender, blend 60 g of avocado with 40 g of olive oil, the juice of one lime, and salt and sugar to taste. Strain the mixture through a sieve. The mousse is ready.
Step 2
Grill half of the whole avocado on both sides in a grill pan or skillet with olive oil, seasoning with salt and pepper to taste.
Step 3
Boil the potatoes, cut them lengthwise, remove the roots from the oyster mushrooms, leaving the stems. Sauté in a very hot skillet with olive oil.
Step 4
Prepare the dressing. In a bowl, whisk together the mustard, honey, and balsamic vinegar until smooth, continuously whisking, and slowly drizzle in 60 g of olive oil.
Step 5
On a flat plate, place a mound of avocado mousse, top it with grilled avocado, and arrange the sautéed mushrooms and potatoes alongside. In a separate bowl, mix the salads and cherry tomatoes, add the dressing, and place it on top. Sprinkle with fried onion.
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