WILD MUSHROOMS SALAD
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
Mix well all the above and lighten to taste with water, season with salt and pepper.
Mix well and season with lemon juice, olive oil, salt and pepper.
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.
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