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WILD MUSHROOMS SALAD

cocktail hongos silvestres

INGREDIENTS

Serves 4


Crimini mushrooms                        150 g
White mushrooms                           150 g
Portobello mushrooms                    150 g
Garlic                                                     30 g
Tomato                                                120 g
Onion                                                     80 g
Coriander                                              60 g
Avocado                                             1 piece
Balsamic vinegar                           to taste
Tomato juice                                    150 ml
Ketchup                                             150 ml
Horseradish                                          20 g
Maggi juice                                      to taste
Worcestershire sauce                    to taste
Lime juice                                           60 ml
Orange juice                                      60 ml
Olive oil                                             to taste
Salt & pepper                                   to taste
Crotons                                          as needed

COCKTAIL SAUCE
Mix the Klamato, ketchup, maggi juice, Worcestershire sauce, lemon juice, orange juice, horseradish and olive oil.
Mix well all the above and lighten to taste with water, season with salt and pepper.

MEXICAN SAUCE
Finely chop the tomatoes, onion, and coriander.
Mix well and season with lemon juice, olive oil, salt and pepper.

WILD MUSHROOMS
Clean carefully the different types of mushrooms.
Chop the crimini and white mushrooms into squares, and chop the Portobello mush rooms in regular sizes as the rest.
Finely chop the garlic and make a marinade for the mushrooms with the olive oil, balsamic vinegar and salt & pepper.
Cook them all together.

PREPARATION
Combine the mushrooms with the Mexican sauce in a bowl, add the cocktail sauce to cover the mushrooms and let it sit for 30 minutes in the refrigerator.

 
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