Salad with forest mushrooms and candied shallots

Name: salad with forest mushrooms and candied shallots
Total time: 25 min
Yield: 4
Ingredients: 12 shallot peeled; 50 gram butter; 50 milliliters liquid baking product; 100 milliliters Red wine; 100 milliliters meat broth from tablet; 250 gram mixed mushroom; 1 tablespoon olive oil; 100 gram smoked bacon cubes; 2 clove garlic minced meat; 1 tablespoon balsamic vinegar; 125 gram mixed leaf lettuce; 2 spring / forest onion; 2 tablespoon parsley minced meat

Try this delicious salad with forest mushrooms and candied shallots

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Halve the shallots or cut into quarters. Heat the butter and fry until light brown.
Pour in the wine and stock and gently fry until the moisture is almost evaporated.
Brush or wipe the mushrooms clean and cut into slices or strips.
Heat the olive oil and fry the mushrooms, sprinkled with salt and pepper, 2 minutes on a low setting and scoop them out of the pan.
Fry the bacon cubes crispy in the shortening. Add the garlic, wine, balsamic vinegar and mushrooms and simmer for 2 minutes to allow the wine to evaporate slightly.
Divide the lettuce over the plates. Put the mushroom mixture and the candied shallots on top and sprinkle the baking liquid over it. Sprinkle with spring onions or parsley.