Warm mushroom salad with seeded bread

Warm mushroom salad with seeded bread

Total: 3 hr | Active: 45 Min.
Nutritional value / people: 644 kcal
, Fat: 39 g
, Carbohydrate: 49 g
, Protein: 19 g


4 people


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:

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250 g half-white flour or brown flour
100 g mixed seeds, toasted
1 tsp salt
1 tsp sugar
¼ cube yeast, crumbled
25 g butter, cut into pieces, soft
2 dl lukewarm water


2 tbsp herbal wine vinegar
5 tbsp olive oil
½ onion, finely chopped
herb salt, to taste
a little pepper


250 g brown mushrooms
120 g king oyster mushrooms
100 g shiitake mushrooms
olive oil for frying
½ tsp herb salt
a little pepper
150 g celery, thinly sliced
20 g hazelnuts, toasted, thinly sliced or roughly chopped
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Loaf tin of approx. 22 cm, greased

How it's done

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Mix the flour, seed mix and salt in a bowl. Add the sugar, yeast, butter and water. Knead to form a soft, moist dough using the dough hook on a food processor or hand mixer. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.

To shape Transfer the dough to the prepared tin. Press the dough firmly into the corners. Cover and leave to rise again at room temperature for approx. 15 mins.

Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, brush with a little water, allow to cool slightly, tip out onto a rack and leave to cool.


Combine the vinegar and oil, add the onion, season.


Depending on their size, chop or slice the mushrooms. Heat the oil in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch, remove, season.

Good to know
Serve: Mix the mushrooms and celery with the dressing just before serving, plate up, sprinkle with the nuts. Serve with the seeded bread.


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