Warm salad with champignons

4 servings

25 minutes

For champignons to fit harmoniously into a salad with potatoes, they need all sorts of aromatic additives and a good dressing as support - there's plenty of all of that here.

Energy value per serving

• Calories: 377.2
• Proteins: 7.2g
• Fats: 26.5g
• Carbohydrates: 29.2g

Ingredients

• Champignons: 300 g
• Arugula: 100 g
• Potato: 500 g
• Garlic: 2 clove
• Red onion: 1 head
• Bay leaf: 2 pc
• Rosemary: 1 pc
• Balsamic vinegar: 20 ml
• Olive oil: 50 ml
• Salt: to taste
• Vegetable oil: 50 ml
• Ground black pepper: to taste
• Lemon: 0.2 pc

Cooking steps

1. Peel the potatoes and boil them in a large amount of salted water with garlic, a sprig of rosemary, and bay leaves.

   Required ingredients:

   • Potato: 500 g
   • Garlic: 2 cloves
   • Rosemary: 1 piece
   • Bay leaf: 2 pieces
   • Salt:  to taste

2. Mix olive oil with balsamic vinegar.

   Required ingredients:

   • Olive oil: 50 ml
   • Balsamic vinegar: 20 ml

3. Cut the boiled potatoes into cubes or slices.

   Required ingredients:

   • Potato: 500 g

4. In a deep bowl, mix potatoes, arugula leaves, and sautéed mushrooms, dressing the mixture with a sauce of olive oil and balsamic vinegar, and season with salt and pepper.

   Required ingredients:

   • Potato: 500 g
   • Arugula: 100 g
   • Champignons: 300 g
   • Olive oil: 50 ml
   • Balsamic vinegar: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste