Mushroom salad with yogurt dressing recipe

This spicy, roasted mushroom salad is an ideal side-dish with roasts. It is easy to make and the yogurt dressing makes it a real treat with its excellent oil and vinegar ingredients.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
30 Min.



Sear the sliced mushrooms on two spoonfuls of rapeseed oil at high heat, in 2 or 3 portions. Don’t do it all at a time to prevent the mushrooms from letting their juice.


When it is done, put it all back into the pan, salt and pepper it and flavour it with thyme.


Blend the yogurt together with the thistle oil, the sour cherry balsamico and the hazelnut mustard.


Mix the sauce into the cooled mushroom. To serve, garnish it with some parsley.

17 Comment
portion unit: EUUSUK
17 ⅔ oz
champignon mushrooms
10 sprig(s) of
2 pinch
1 pinch
1 pinch
6 ⅞ fl oz
plain yogurt


Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free Sugar free

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