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Print Recipe
Warm Salad with Mushrooms and Potatoes Recipe
Warm salad with arugula, mushrooms and fried potatoes. Autumn is the time for mushrooms and potatoes. I offer you a simple and delicious salad of these ingredients).
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash and peel the mushrooms and potatoes. Wash the greens and wet them with a napkin.
    Wash and peel the mushrooms and potatoes. Wash the greens and wet them with a napkin.
  2. Cut the potatoes into slices and fry in olive oil with a sprig of rosemary. Season with salt and pepper to taste. To make the potatoes more crispy, fill them with cold water for 30-60 minutes, so that the starch goes into the water. The older the potatoes, the less they need to be soaked.
    Cut the potatoes into slices and fry in olive oil with a sprig of rosemary. Season with salt and pepper to taste. To make the potatoes more crispy, fill them with cold water for 30-60 minutes, so that the starch goes into the water. The older the potatoes, the less they need to be soaked.
  3. Cut the mushrooms into slices and fry. Season with balsamic vinegar in a separate bowl.
    Cut the mushrooms into slices and fry. Season with balsamic vinegar in a separate bowl.
  4. Put the arugula on the dish, top with the fried potatoes and mushrooms. Season with pesto sauce.
    Put the arugula on the dish, top with the fried potatoes and mushrooms. Season with pesto sauce.

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