Autumn Salad with Cheese and Mushrooms

Name: Autumn Salad with Cheese and Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 250 g mixed leafy greens (e.g., Lollo Rosso, iceberg lettuce, arugula); 1 Red Onion; 500 g mixed forest mushrooms (e.g., porcini, chanterelles, brown caps); 1 Garlic clove; 0.5 tsp freshly chopped thyme; 0.5 tsp freshly chopped rosemary; Salt; Pepper (from the grinder); 2 tbsp white wine vinegar; 4 tbsp olive oil; 50 g freshly grated Parmesan

Prep: 15min

| Servings: 4 | Cook: 10min

Autumn salad with cheese and mushrooms is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g mixed leafy greens (e.g., Lollo Rosso, iceberg lettuce, arugula)
1 Red Onion
500 g mixed forest mushrooms (e.g., porcini, chanterelles, brown caps)
1 Garlic clove
0.5 tsp freshly chopped thyme
0.5 tsp freshly chopped rosemary
Salt
Pepper (from the grinder)
2 tbsp white wine vinegar
4 tbsp olive oil
50 g freshly grated Parmesan

Instructions

1.
Wash, dry and cut the salad leaves into bite‑sized pieces. Peel the onion and slice it into very thin slivers. Clean the mushrooms, wipe them dry, optionally chop them small and sauté in a hot pan with oil while occasionally stirring until lightly browned. Peel the garlic, press it in, add the herbs, and cook until the mushroom liquid has evaporated completely. Season with salt and pepper and remove from heat.
2.
For the vinaigrette whisk together vinegar and oil, season with salt and pepper, then toss with the salad and onion. Plate on a dish, arrange the mushrooms on top, and sprinkle with freshly grated Parmesan before serving.