Mushroom salad

Name: Mushroom salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g Mushrooms; 100 g Spring onions; 140 g cherry tomatoes; 2 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 1 pinch Sugar; 1/2 bunch Thyme; 1 TABLESPOON Oil; 10 g Parmesan cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g Mushrooms
100 g Spring onions
140 g cherry tomatoes
2 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Salt
1 pinch Sugar
1/2 bunch Thyme
1 TABLESPOON Oil
10 g Parmesan cheese

Directions

1
Clean and halve the mushrooms. Leek onions clean, wash, dab dry and cut into rhombs. Tomatoes wash, dab dry and halve. Mix vinegar, mustard, salt and sugar, fold in olive oil.
2
Wash the thyme, put something aside for garnishing. Pluck the leaves from the stems and chop them finely. Stir into the vinaigrette. Heat the oil in a frying pan. Sauté the mushrooms for about 5 minutes.
3
Add spring onions and tomatoes and fry briefly. Mix the mushrooms, spring onions and tomatoes with the vinaigrette. Cut curls of parmesan cheese with a peeler. Garnish salad with parmesan and thyme.