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.
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Mushroom salad with yogurt dressing recipe
Ingredients
2
tbs
1
ts
2
tbs
1
tbs
17 ⅔
oz
champignon mushrooms
10
sprig(s) of
parsley
2
pinch
1
pinch
thyme
1
pinch
6 ⅞
fl oz
plain yogurt
30
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.
Production
01
02
When it is done, put it all back into the pan, salt and pepper it and flavour it with thyme.
03
Blend the yogurt together with the thistle oil, the sour cherry balsamico and the hazelnut mustard.
04
Mix the sauce into the cooled mushroom. To serve, garnish it with some parsley.