All the ingredients for this delicious mushroom salad can be prepared in advance, but you need to collect the salad just before serving. This recipe comes from Italy - although the salad is easy to prepare, it tastes very interesting.
It is necessary
- - 500 g of champignons;
- - 300 g cherry tomatoes;
- - 100 ml of dry red wine;
- - 3 cloves of garlic;
- - 5 tbsp. tablespoons of olive oil;
- - 4 tbsp. spoons of pumpkin seeds;
- - 1 tbsp. a spoonful of lemon juice;
- - peppercorns, parsley, arugula, salt.
Instructions
Step 1
Take 1 teaspoon of black peppercorns and grind them in a mortar, but not too finely. Put the pepper in a small saucepan, add dry red wine there. Place over medium heat and simmer until the wine is half evaporated.
Step 2
Strain the pepper wine through a sieve into a bowl, we no longer need pepper - it gave its aroma to the wine. Stir in lemon juice, 3 tablespoons of olive oil and salt to taste. Mix everything until smooth.
Step 3
Wipe the mushrooms with a damp cloth, cut the legs flush with the caps, cut the mushrooms into slices about 3 mm thick. Rinse the cherry tomatoes, pat dry, and cut each into quarters. Tear off the parsley leaves and chop with a knife. Rinse the arugula under water, let dry. Peel the cloves of garlic, chop.
Step 4
Heat 2 tablespoons of olive oil in a skillet, fry over high heat until the liquid evaporates. Add parsley and garlic, lightly salt and pepper. Grill for another minute, then remove from heat.
Step 5
To assemble the salad: spread the rucola leaves in four plates, spread the tomatoes and mushrooms on top. Whisk the salad dressing well and pour it over the salad over the entire surface.
Step 6
Sprinkle the toasted pumpkin seeds on top of the salad. Serve pumpkin seed champignon salad with whole grain buns.
