Name: Salad variation with fried mushrooms and honey-mustard dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 0.5 Kopf Iceberg lettuce; 2 piece Bell pepper(s) red and yellow; 1 can Corn well drained; 250 g Cocktail tomatoes red and yellow; 500 g Mushrooms brown or white; 1 piece Onion(s) red; 1 tsp Vegetable broth instant; 250 ml Water; 5 tbsp Vinegar of choice (e.g. Balsamico bianco); 1 tbsp Olive oil; 2 tbsp Mustard of choice; 2 tbsp Honey or agave syrup; 1 Handvoll Salt and pepper colorful, from the mill

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This salad is a great combination of crunchy, fresh ingredients and warm, aromatic mushrooms. The honey-mustard vinaigrette perfectly rounds off the dish and provides a pleasant sweetness and spice. I like to make this salad when I need something quick, but still want something special on the table. It is suitable as a main course or as a starter and is a welcome change, especially in autumn and winter. If you like it vegan, you can simply replace the honey with agave syrup. An absolute favorite recipe!

Ingredients (13 ingredients)

0.5 Kopf Iceberg lettuce
2 piece Bell pepper(s) red and yellow
1 can Corn well drained
250 g Cocktail tomatoes red and yellow
500 g Mushrooms brown or white
1 piece Onion(s) red
1 tsp Vegetable broth instant
250 ml Water
5 tbsp Vinegar of choice (e.g. Balsamico bianco)
1 tbsp Olive oil
2 tbsp Mustard of choice
2 tbsp Honey or agave syrup
1 Handvoll Salt and pepper colorful, from the mill

Preparation (7 steps)

Prepare salad

Wash the iceberg lettuce, drain and cut into bite-sized pieces. Wash the bell peppers, core them and cut them into strips. Wash and halve or quarter the cocktail tomatoes. Clean the mushrooms and cut them into slices. Finely dice the red onion. Set aside all the prepared ingredients.

Prepare vegetable broth

Thermomix® Setting

5 min/212°F/Speed 1 100

Put 250 ml water in the mixing bowl and bring to the boil for 5 Min./100°C/level 1. Add 1 tsp vegetable stock and stir for 10 sec./level 3. Transfer the vegetable stock and set aside.

300

Stir vegetable broth

Thermomix® Setting

10 sec/Speed 3

Put 1 tsp vegetable stock in the mixing bowl and stir for 10 sec./level 3. Transfer the vegetable stock and set aside.

Fry mushrooms and onions

Thermomix® Setting

5 min/Varoma/Speed 1/Linkslauf Varoma Reverse

Put 1 tbsp oil in the mixing bowl. Add mushroom slices and diced onion and sauté for 5 Min./Varoma/level 1/reverse. Season with salt and pepper.

300

Deglaze and reduce mushrooms

Thermomix® Setting

10 min/212°F/Speed 1/Linkslauf 100 Reverse

Add the prepared vegetable broth to the mushrooms in the mixing bowl and simmer for 10 Min./100°C/level 1/reverse until the liquid has reduced.

600

Prepare honey-mustard vinaigrette

Thermomix® Setting

20 sec/Speed 3

Put 5 tbsp vinegar, 1 tbsp oil, 2 tbsp mustard and 2 tbsp honey in the mixing bowl and stir for 20 sec./level 3. Season with salt and pepper.

Arrange salad

Distribute iceberg lettuce, peppers, corn and cocktail tomatoes on plates. Arrange warm mushrooms on top. Drizzle vinaigrette over it and sprinkle with fresh herbs.

Finished cooking? Great! 🎉

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Salad variation with fried mushrooms and honey-mustard dressing

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Description

Ingredients (13 ingredients)

Preparation (7 steps)

Prepare salad

Prepare vegetable broth

Stir vegetable broth

Fry mushrooms and onions

Deglaze and reduce mushrooms

Prepare honey-mustard vinaigrette

Arrange salad

Finished cooking? Great! 🎉

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