Mushroom Salad – Entrée

Have fun preparing this mushroom dish!

Mushrooms taste best fresh from the forest. But you can successfully trick your palate (and save a lot of time and effort) by adding fresh ones to canned mushrooms. We’ll use mushrooms here. Drain the mushrooms well in a sieve (you can use the clear soup for a soup). Chop the mushrooms. Peel and chop onion. Rinse tomatoes, skin. Cut out stem ends, cut tomatoes into eighths. Cut ham into thin strips. Clean the mushrooms, rinse them, cut them into thin slices and sprinkle them with a little bit of lemon juice. Mix all these ingredients together in a baking bowl.

For the marinade, pour the oil into a large enough bowl. Stir with the remaining juice of one lemon until creamy. Season to taste with salt, pepper and glutamate. Rinse parsley, dry and chop finely. Add to marinade form with sour whipped cream. Pour over remaining salad ingredients. Leave to marinate in the refrigerator for 60 minutes with the lid on.

Preparation: in about 25 min.

About 285 cal/1193 joules

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