Warm Mushroom Salad with Seeded Toast

Preparation/cooking time: ca. 45m + Allow to rise: ca. 105m + Bake: ca. 30m

For 4 people

Nutritional Information

Contains 572 Kcal


  • 250 g hard wheat flour or brown flour
  • 100 g mixed seeds, roasted
  • 1 tsp. salt
  • 0.25 cube yeast, crumbled
  • 25 g butter, cut into pieces, soft
  • 1 tsp. sugar
  • 2 dl lukewarm water
  • tbsp. olive oil to fry
  • 2 tbsp. herbal wine vinegar
  • 0.5 tsp. herb salt
  • 0.5 onion, finely chopped
  • 250 g brown mushrooms
  • 120 g king oyster mushrooms
  • a little pepper
  • 150 g celery, cut into thin strips
  • 100 g shiitake mushrooms
  • 20 g hazelnuts, roasted, cut into thin slices or coarsely chopped

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  • Mix the flour, kernel mix and salt in a bowl. Add the sugar, yeast, butter and water. Knead to a soft, damp dough using the dough hook of a food processor or hand mixer. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
  • Shaping: Place the dough in the prepared tin. Press the dough particularly well 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, brush with a little water, allow to cool slightly, tip onto a cooling rack, leave to cool.
  • Combine the vinegar and oil, add the onion, season.
  • 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.

Products used in this recipe

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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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