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Mushroom salad with roasted tomatoes and caramelized onions
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Alecio Santos
@aleciocheff- Ingredients
- Recipe
- Arugula1 to taste
- Lettuce1 to taste
- Iceberg Lettuce1 to taste
- Onion2 unit(s)
- Mushrooms200 g
- Cherry tomato100 g
- Garlic1 to taste
- Oil1 to taste
- Lemon1 unit(s)
- Wash the leaves, tear the American lettuce, and the purple lettuce.
- Cut the mushrooms of your choice, put a drizzle of oil in the frying pan, place the mushrooms, let them brown, add the salt and a little squeezed lemon juice. Reserve
- In the frying pan, oil thread, season the whole cherry tomatoes with salt and garlic. Put it in the hot skillet and let it gold. Reserve
- Caramelized onion: cut in half then into thin strips. Put it in the hot oil to fry and don't stop stirring until golden. Retake and book.
- Assembling the salad: on a large plate, place the iceberg lettuce underneath, the purple lettuce on top and the arugula on top of the purple one. Now put the mushrooms, on top the caramelized onion and to finish the roasted tomatoes on top.
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