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Ingredients

Serves:
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potato baby 800 g
provencal herbs ½ tsp
oyster mushrooms 230 g
red onion 110 g
cherry tomato 110 g
pickled gherkins 110 g
parsley 3 sprigs
olive oil
salt
FOR THE DRESSING
honey clear 20 g
Dijon mustard 20 g
olive oil 20 g

Nutritional information

cal
76,85
prot
1,93
fat
2,21
carbs
12,45
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Warm salad with baked potatoes and oyster mushrooms

Warm salad with baked potatoes and oyster mushrooms

Ingredients

  • 800 g potato
    baby
  • ½ tsp provencal herbs
  • 230 g oyster mushrooms
  • 110 g red onion
  • 110 g cherry tomato
  • 110 g pickled gherkins
  • 3 sprigs parsley
  • olive oil
  • salt

  • FOR THE DRESSING

  • 20 g honey
    clear
  • 20 g Dijon mustard
  • 20 g olive oil

If you like the combination of potatoes and mushrooms, you must try out this salad with baked baby potatoes and oyster mushrooms. The honey and mustard dressing makes the taste bright and the vegetables and gherkins bring the ideal finishing touch. The salad s quite easy-to-make and we are sure you will cook it again and again. Just because this is the case when you may easily cook a nice main dish. It can also be eaten during the Lent. The recipe was taken from the “Dinner at home” food service.


All author's recipes

Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Prepare the ingredients. Preheat the oven to 200°C. Wash the potatoes thoroughly and cut into 2-3 parts, if it’s too large. Put the potatoes into a baking form, drizzle with olive oil, salt and Provencal herbs (optional). Stir and bake till cooked and nicely golden, about20 mins.
2
Done

Step 2

Wash the oyster mushrooms and cut in stripes. Preheat the frying pan, add some olive oil and fry the mushrooms over high heat, uncovered, till light golden, 3-5 mins.
3
Done

Step 3

Add salt to taste and stir the mushrooms from time to time. When cooked, remove from heat.
4
Done

Step 4

Slice the gherkins. Wash the cherry tomatoes and cut in halves. Peel the red onion and mince, as well as the herbs (i.e. parsley and spring onions).
5
Done

Step 5

Make the dressing: in a bowl combine the clear honey, olive oil and mustard.
6
Done

Step 6

In a big bowl combine the hot potatoes, mushrooms, tomatoes, minced onions, herbs, gherkins and the dressing. Mix well and serve immediately.
7
Done

Step 7

Warm salad with oyster mushrooms>/b> is done! Enjoy your meal!

Warm salad with baked potatoes and oyster mushrooms

If you like the combination of potatoes and mushrooms, you must try out this salad with baked baby potatoes and oyster mushrooms. The honey and mustard dressing makes the taste bright and the vegetables and gherkins bring the ideal finishing touch. The salad s quite easy-to-make and we are sure you will cook it again and again. Just because this is the case when you may easily cook a nice main dish. It can also be eaten during the Lent. The recipe was taken from the “Dinner at home” food service.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 40 mins

Ингредиенты

  • 800 g potato
  • ½ tsp provencal herbs
  • 230 g oyster mushrooms
  • 110 g red onion
  • 110 g cherry tomato
  • 110 g pickled gherkins
  • 3 sprigs parsley
  • olive oil
  • salt
  • 20 g honey
  • 20 g Dijon mustard
  • 20 g olive oil

Способ приготовления

  • Prepare the ingredients. Preheat the oven to 200°C. Wash the potatoes thoroughly and cut into 2-3 parts, if it’s too large. Put the potatoes into a baking form, drizzle with olive oil, salt and Provencal herbs (optional). Stir and bake till cooked and nicely golden, about20 mins.

  • Wash the oyster mushrooms and cut in stripes. Preheat the frying pan, add some olive oil and fry the mushrooms over high heat, uncovered, till light golden, 3-5 mins.

  • Add salt to taste and stir the mushrooms from time to time. When cooked, remove from heat.

  • Slice the gherkins. Wash the cherry tomatoes and cut in halves. Peel the red onion and mince, as well as the herbs (i.e. parsley and spring onions).

  • Make the dressing: in a bowl combine the clear honey, olive oil and mustard.

  • In a big bowl combine the hot potatoes, mushrooms, tomatoes, minced onions, herbs, gherkins and the dressing. Mix well and serve immediately.

  • Warm salad with oyster mushrooms>/b> is done! Enjoy your meal!

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