Men’s Mushroom Leek Salad

A delicious mushroom dish for any occasion!

Delicate, simple – A wonderful autumn salad, which tastes best still slightly warm together with fresh crusty bread. Instead of or in addition to porcini mushrooms, other mushrooms such as mushrooms, chestnut mushrooms, chanterelles, etc. can also be used. Can be used.

Clean the leek, removing the coarse dark green parts of the stem.

Then cut the vegetables into very fine rings.

Scrape the mushrooms with a slightly wet utensil and prepare them (e.g. peel, remove woody parts and dirt). Cut into slices.

Heat half of the olive oil (1) in a frying pan. Add the leeks and roast for just about a minute, turning constantly. Remove from the frying pan and spread evenly on plates.

Next, add the mushrooms to the frying pan together with the remaining oil (1) and roast very hot for three to four minutes, allowing any juices to evaporate continuously. Remove the garlic from the skin, squeeze it and add it. Season lightly with salt and pepper and arrange on the spot on the leek.

Chop the chervil for the sauce. Stir through with vinegar, oil (2), salt and pepper and drizzle over mushrooms and leeks. Garnish the salad with olives and chervil leaves.

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