Champignon salad with cheese sauce
4 servings
30 minutes
Mushroom salad with cheese sauce is a refined dish of French cuisine that combines the tenderness of mushrooms with the rich flavor of Roquefort. This recipe has its roots in France's gastronomic traditions, where complex yet harmonious flavor combinations are valued. Lettuce adds freshness and crunch, while the creamy cheese sauce contributes softness and zest. Chervil and shallots complement the composition with subtle spicy notes. The dish is perfect as a light appetizer or standalone meal and can be served with baguette or white wine for full enjoyment. Easy to prepare and elegant in presentation, this salad becomes a centerpiece on the table and delights gourmets with its sophisticated taste.
1
Wash the mushrooms, boil them in salted water, and dry them. Slice them.
- Button mushrooms: 150 g
2
Wash and dry the lettuce leaves.
- Lettuce: 2 pieces
3
Mash the cheese with a fork, pour in the cream and lemon juice. Add chopped shallots, chervil, season with salt and pepper, and mix thoroughly.
- Roquefort cheese: 50 g
- Cream: 100 ml
- Lemon juice: 2 tablespoons
- Shallot: 1 piece
- Chervil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
Combine mushrooms and lettuce leaves and dress with cheese sauce.
- Button mushrooms: 150 g
- Lettuce: 2 pieces
