Warm Mushroom Salad

Ingredients

• 70 g dandelion (1 bundle)
• 400 g Mushrooms
• 150 ml Classic Vegetable Broth
• Salt
• Pepper
• 2 tbsp white balsamic vinegar
• 1 tsp Olive oil

Instructions

1. 1.

   Clean, wash, dry and cut the dandelion greens into bite‑sized pieces.

2. 2.

   If needed, brush the mushrooms clean; otherwise rinse gently and pat dry. Depending on size, halve or quarter them.

3. 3.

   Bring 50 ml of vegetable broth to a boil in a non‑stick pan. Add half the mushrooms, cover and steam for 2 minutes. Remove the lid and stir until the liquid has evaporated.

4. 4.

   Season with salt and pepper and transfer to a bowl. Cook the remaining mushrooms in another 50 ml of broth using the same method, then add them to the bowl as well.

5. 5.

   Warm the remaining vegetable broth in the pan. Whisk together vinegar, salt, pepper and olive oil to make a salad dressing.

6. 6.

   Toss the dressing with the mushrooms. Arrange the mixture over the dandelion greens on two plates and serve immediately.