Warm mushroom salad with sun-dried tomatoes and goat cheese

4 servings

25 minutes

Warm mushroom salad with sun-dried tomatoes and goat cheese is an exquisite dish of European cuisine, combining rich earthy aromas of mushrooms, sweet-sour notes of tomatoes, and the creamy tenderness of goat cheese. Shiitake and fresh mushrooms sautéed in oil with onions develop an appetizing golden crust, while sun-dried tomatoes add depth of flavor. Balsamic vinegar provides a light tanginess and balances the dish's taste. Serving on salad leaves makes the salad fresh and light, while crumbled goat cheese adds a noble finishing touch. Perfect as a standalone dish for a cozy dinner or as an elegant appetizer before the main course. This salad captivates with its harmony of flavors and textures, creating an unforgettable gastronomic impression.

Energy value per serving

• Calories: 369.6
• Proteins: 15.2g
• Fats: 23.7g
• Carbohydrates: 23.5g

Ingredients

• Butter: 3 tbsp
• Fresh mushrooms: 230 g
• Shiitake mushrooms: 140 g
• Red onion: 1 head
• Sun-dried tomatoes in oil: 140 g
• Mixed salad leaves: 150 g
• Goat cheese: 120 g
• Balsamic vinegar: 2 tbsp

Cooking steps

1. Melt butter in a pan. Add thinly sliced mushrooms and finely chopped onion. Sauté for 5-10 minutes until the mushrooms are lightly browned.

   Required ingredients:

   • Butter: 3 tablespoons
   • Fresh mushrooms: 230 g
   • Shiitake mushrooms: 140 g
   • Red onion: 1 head

2. Add finely chopped tomatoes, vinegar, and 1 tablespoon of tomato oil. Bring to a boil, reduce heat, and cook for another 5-6 minutes.

   Required ingredients:

   • Sun-dried tomatoes in oil: 140 g
   • Balsamic vinegar: 2 tablespoons
   • Butter: 3 tablespoons

3. Arrange the lettuce leaves on a plate, top with mushrooms, and sprinkle with crumbled cheese. Serve immediately.

   Required ingredients:

   • Mixed salad leaves: 150 g
   • Goat cheese: 120 g