Warm Mushroom Salad with Seeded Toast


Total time: 3hr
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Brot
  • 100 g mixed seeds, roasted
  • 250 g hard wheat flour or brown flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 25 g butter, cut into pieces, soft
  • 2 dl lukewarm water
  • 0.25 cube yeast, crumbled
  • Sauce
  • 2 tbsp. herbal wine vinegar
  • herb salt, to taste
  • 0.5 onion, finely chopped
  • 5 tbsp. olive oil
  • a little pepper
  • Salat
  • 120 g king oyster mushrooms
  • 250 g brown mushrooms
  • 100 g shiitake mushrooms
  • olive oil to fry
  • a little pepper
  • 0.5 tsp. herb salt
  • 150 g celery, cut into thin strips
  • 20 g hazelnuts, roasted, cut into thin slices or coarsely chopped
  • Utensils
  • Für eine Cakeform von ca. 22 cm, gefettet

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Instructions

  • Brot

    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.
  • Sauce

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

    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.
  • Servieren:

    Pilze und Stangensellerie kurz vor dem Servieren mit der Sauce mischen, auf Tellern anrichten, mit Nüssen bestreuen. Kernentoastbrot dazu servieren.

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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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