Mushroom toast

Name: Mushroom toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Lettuce; 2 stem(s) Parsley; 250 g cherry tomatoes; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 1 collar Chives; 150 g Light cream; 2 TEASPOONS Mustard; 500 g Mushrooms; 1 medium onion; 1 Garlic clove; 4 discs Toast

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Lettuce
2 stem(s) Parsley
250 g cherry tomatoes
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
1 collar Chives
150 g Light cream
2 TEASPOONS Mustard
500 g Mushrooms
1 medium onion
1 Garlic clove
4 discs Toast

Directions

1
Wash lettuce, parsley and tomatoes and dab dry. Quarter the tomatoes. Pluck the lettuce into bite-sized pieces. Pluck parsley leaves from the stalks. Season vinegar and 2 tablespoons of water with salt, pepper and 1 pinch of sugar.
2
Add 2 tablespoons of oil. Place the salad ingredients in a bowl and mix with the vinaigrette. Wash the chives, dab dry and cut into small rolls. Mix crème légère, mustard and chives.
3
Season with salt, pepper and 1 pinch of sugar. Clean and slice the mushrooms. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a frying pan and sauté the onion and garlic.
4
Add the mushrooms and fry them for about 5 minutes, turning them until golden brown. Remove and mix with the cream. Toast the bread. Place each slice on a plate and spread mushroom sauce on top. Arrange the salad on the plates.