Mushroom Salad with Croutons and Chive Quark

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Mushroom Salad with Croutons and Chive Quark
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the mushroom salad
300 grams
mixed Mushrooms (such as field mushrooms or oyster mushrooms)
1
1 teaspoon
1 tablespoon
1 pinch
1 tablespoon
1 splash
freshly ground Pepper
1 tablespoon
1 small piece
For the chive quark
1 tablespoon
1
100 grams
freshly ground Pepper
2 tablespoons
For garnish

Preparation steps

1.

For the mushroom salad: Wipe the mushrooms with a damp paper towel and slice. Peel and finely dice the shallot. Heat the butter in a skillet. Add the shallot and cook until translucent. 

2.

Add the mushrooms and sunflower seeds to the skillet, and cook until the moisture from the mushrooms has evaporated. Sprinkle with a pinch of sugar and cook until caramelized. Stir in the vinegar and broth, season with salt and pepper to taste, bring to a boil and remove from heat. Allow to cool.

Cut the bread into 12 thin slices and place on a parchment-lined baking sheet. Cover with another sheet of parchment-paper and place a smaller baking sheet on top. Toast in the oven until crispy, about 8 minutes. 

3.

For the chive quark: Pell and press garlic through a garlic press. In a bowl, stir the garlic with the quark. Season with salt and pepper to taste. Stir in the milk until smooth. Stir in the chives.

4.

For serving: Alternately layer the mushroom mixture, chive quark and croutons on plates so there are 4 layers of bread. Finish with a layer of bread. Garnish with the chives and serve.