Champignon and mussel salad
4 servings
30 minutes
Mushroom and mussel salad is a refined combination of seafood and forest mushrooms that captivates with its rich flavor and delicate texture. This recipe is inspired by Spanish culinary traditions where the freshness of ingredients plays a key role. Mussels bring a marine note that perfectly complements the aromatic mushrooms and juicy tomatoes. A light layer of mayonnaise adds softness to the dish and enhances its flavor. This dish is great for both festive tables and light dinners, especially when paired with a glass of white wine. The presentation of the salad, where each ingredient remains vibrant and self-sufficient, makes it appealing not only visually but also gastronomically, while fresh herbs add a touch of freshness.

1
Fry the onion until golden, fry the mushrooms.
- Fresh champignons: 200 g
2
Drop the mussels into boiling salted water and remove them as soon as the water boils.
- Mussels: 200 g
3
Cool everything down and arrange on a plate in the following order: mushrooms, chopped tomatoes, mussels. Drizzle with mayonnaise and sprinkle with herbs on top.
- Fresh champignons: 200 g
- Tomatoes: 2 pieces
- Mussels: 200 g
- Mayonnaise: 2 tablespoons
- Salt: to taste









