Mushroom salad with herb flan
easy
50 mins
50 mins
Ingredients
- 2 Eggs (size M)
- 200 ml Milk
- 100 g Flour
- 7-10 Tbsp Salt
- 3-4 Stem(s) Parsley
- 1/2 bunch Chives
- 2 stem(s) Thyme
- 5 TABLESPOONS Mineral water
- 40 g Butter or margarine
- 200 g leaf salads (e.g. oak leaf lettuce and pickled lettuce
- 300 g small stuffed mushrooms
- 200 g Chanterelles
- 1 Onion
- 7-10 Tbsp Pepper
- 1 big tomato
- 30 g Walnut kernels
- 4 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Walnut oil
- 75 g Parma ham
Directions
- 1
Mix eggs, milk, flour and 1/2 teaspoon salt to a smooth pancake batter. Wash parsley, chives and thyme, dab dry and chop. Stir herbs and mineral water into the batter. Heat 10 grams of fat in a pan and bake two pancakes one after the other. Roll up the finished pancakes and cut them into slices (snails). Clean and wash the lettuce, pluck roughly into pieces and drain well.
- 2
Clean mushrooms and chanterelles, wash briefly and drain. Cut mushrooms into slices. Halve chanterelles, depending on size. Peel onion and cut into cubes. Heat the remaining fat in a pan. Stir-fry the mushrooms and onions until golden brown. Season with salt and pepper. Wash the tomato, dab dry and remove the seeds. Cut tomato halves into cubes. Chop the walnuts. Mix vinegar with salt and pepper. Whip oil into it and finally add walnuts and diced tomatoes.
- 3
Wash the tomato, dab dry and remove the seeds. Cut tomato halves into cubes. Chop the walnuts. Mix vinegar with salt and pepper. Whip oil into it and finally add walnuts and diced tomatoes. Put lettuce on a large plate. Arrange the pancake, Parma ham and lukewarm mushrooms on it and pour the vinagrette over it. Serve immediately
Nutrition Facts
410 kcal
23 g
27 g
15 g
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