Raw mushroom salad, what a delight
Chef’s tip, mushroom salad! A raw mushroom salad is a light summer snack. Mushrooms and radishes are a great pair, not only visually but also in taste. Tomatoes and onions are added for support their buddies on the plate. The herbs give the dish the finish. The decoration makes the borage blossom. The Chef’s Handyman Team enjoyed the salad very much.
Raw mushroom salad
Cut the mushrooms and the radishes into fine slices. Dice the tomatoes, chop the spring onions and the herbs. Put all ingredients in a bowl. Sprinkle them with lemon juice and add 8-10 tbsp. olive oil. Season to taste with salt and pepper. Arrange on plates and garnish with the flowers.
Serve with a baked cheese wrapped in filo pastry dough. Wrap the cheese in the filo pastry. If no filo pastry dough is available, use strudel dough. 2-3 layers are enough. Drizzle the wrapped cheese with olive oil. Place all in an ovenproof dish and bake in a preheated oven at 200°C for about 15 minutes.
Shopping list for 4 serves
- Tomme cheese (approx. 8-10 cm diameter) 4 x
- 2 x filo pastry or strudel dough
- 4 tomatoes
- 1 bunch of radishes
- spring onions 1 bunch
- lemon 1 x
- olive oil
- garden herbs (chives, lovage, oregano)
- 400 – 500 g brown or white mushrooms
The Chef’s Handyman team wishes you a good appetite.