Warm mushroom salad with seeded bread

Total time: 3hr
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 644 Kcal, 19g Protein, 49g Carbohydrates, 39g Fat


  • Bread
  • 250 g half-white flour or brown flour
  • 100 g mixed seeds, toasted
  • 1 tsp salt
  • 1 tsp sugar
  • 2 dl lukewarm water
  • 25 g butter, cut into pieces, soft
  • 0.25 cube yeast, crumbled
  • Dressing
  • 2 tbsp herbal wine vinegar
  • herb salt, to taste
  • 5 tbsp olive oil
  • 0.5 onions, finely chopped
  • a little pepper
  • Salad
  • 120 g king oyster mushrooms
  • 250 g brown mushrooms
  • 100 g shiitake mushrooms
  • olive oil for frying
  • a little pepper
  • 0.5 tsp herb salt
  • 150 g celery, thinly sliced
  • 20 g hazelnuts, toasted, thinly sliced or roughly chopped
  • Utensils
  • Loaf tin of approx. 22 cm, greased

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  • Bread

    Mix the flour, seed mix and salt in a bowl. Add the sugar, yeast, butter and water. Knead to form a soft, moist dough using the dough hook on a food processor or hand mixer. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. To shape Transfer the dough to the prepared tin. Press the dough firmly into the corners. Cover and leave to rise again at room temperature for approx. 15 mins. Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, brush with a little water, allow to cool slightly, tip out onto a rack and leave to cool.
  • Dressing

    Combine the vinegar and oil, add the onion, season.
  • Salad

    Depending on their size, chop or slice the mushrooms. Heat the oil in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch, remove, season.
  • Serve:

    Mix the mushrooms and celery with the dressing just before serving, plate up, sprinkle with the nuts. Serve with the seeded bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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