VEGAN

Warm Mushroom Salad

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Lemon juice not only enhances the flavor and aroma of the mushrooms, but it also helps them retain their gray-brown-cream color, preventing them from turning black during cooking.

Ingredients

Champignons - 10.6 oz
Arugula - 3.5 oz
Potato - 17.6 oz
Garlic - 2 cloves
Spanish onions - 1 head
Bay leaf - 2 pieces
Rosemary - 1 piece
Balsamic Vinegar - 0 fl oz
Olive Oil - 1 fl oz
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste
Lemon - 0,2 pieces

Step by Step guide

Step 1

Peel the potatoes and boil them in a large pot of salted water with garlic, a sprig of rosemary, and a bay leaf.

Step 2

Mix the olive oil with balsamic vinegar.

Step 3

Cut the boiled potatoes into cubes or slices.

Step 4

In a deep bowl, combine the potatoes, arugula leaves, and sautéed mushrooms, dressing the mixture with a sauce made from olive oil and balsamic vinegar. Season with salt and pepper to taste.