Filter
Reset
Sort ByRelevance
MS_TERESA
Autumn salad with fried mushrooms
Salad of zucchini, mushrooms, oregano, shallot, rocket salad and almonds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the grill pan. Cut the zucchini into thin slices, brush with the oil and grill in 5 min. Until done. Turn halfway.
-
Season to taste with pepper and salt and allow to cool.
-
Clean the mushrooms and mushrooms with kitchen paper. Cut the mushroom mixture into pieces and the chestnut mushrooms in slices.
-
Heat the oil in a frying pan and fry the mushrooms with the oregano, pepper and salt on a high heat for 5 minutes until done.
-
Take out of the pan. Let cool on a plate. Drain, collect any moisture.
-
Beat a dressing of the oil, vinegar, mustard and possibly the moisture of the mushrooms.
-
Chop the shallot. Press the garlic above, add the shallot and season with salt and pepper.
-
Spoon the lettuce with zucchini, mushrooms, almonds and the dressing.
Blogs that might be interesting
-
20 minMain dishwhite cheese, jalapeños, ciabatta, Red pepper, cucumber, tomatoes, dried oregano, Greek, lemon,Greek salad with cucumber -
25 minMain dishminced beef, egg, White bread, dried apricots, pistachios, cayenne pepper, olive oil, peanut oil,apricot-notchers -
105 minMain dishgarlic, White grapes, dried thyme, free range chicken, olive oil,free-range chicken with garlic, thyme and grapes -
30 minMain dishgarlic, dry white wine, gruyere, mature cheese, Emmental cheese, mature farm cheese, dijon mustard, fresh rosemary, dried rosemary, fresh oregano, dried oregano, fresh thyme, dried thyme, cornstarch, potato starch,provençal cheese fondue
Nutrition
260Calories
Sodium3% DV80mg
Fat34% DV22g
Protein12% DV6g
Carbs3% DV9g
Fiber12% DV3g
Loved it