Mushroom salad with parmesan

Mushroom salad with parmesan

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 298 kcal
, Fat: 24 g
, Carbohydrate: 4 g
, Protein: 16 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushrooms

olive oil for frying
300 g mushrooms, cut in half or into quarters
¼ tsp salt
a little pepper

Dressing

1 tbsp white balsamic vinegar
½ tbsp olive oil
2 pinches salt

Salad

30 g rocket
50 g Parmesan by the piece, chips peeled off with a peeler
1 tbsp sunflower seeds, roasted
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How it's done

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Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms in batches, stir fry for approx. 5 mins. each. Remove, season.

Dressing

Combine the balsamic and oil in a bowl, season with salt.

Salad

Add the rocket and mushrooms to the dressing, mix, plate up. Sprinkle the parmesan and sunflower seeds on top.

How-tos

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