Champignon Salat Mit Ei German Mushroom Egg Salad Recipes

GERMAN MUSHROOM SALAD

German Mushroom Salad image

Make and share this German Mushroom Salad recipe from Food.com.

Provided by littlemafia

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

300 g fresh mushrooms (champignons most preferable)
1 lemon, juice of
1 bunch parsley
1 egg yolk
1 garlic clove
3 -4 tablespoons olive oil
salt
pepper

Steps:

Wash and peel fresh mushrooms, slice finely and sprinkle with lemon juice. Beat the yolk with salt, pepper and the rest of lemon juice, and put the garlic clove through the garlic press into the yolk mixture.
Gradually add the olive oil.
Chop the parsley and add into the dressing.
Pour the dressing over the mushrooms.

CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)

Champignon Salat Mit Ei (German Mushroom & Egg Salad) image

(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.

Provided by HeatherFeather

Categories German

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small onion, finely chopped
1 hard-boiled egg, chopped
1/2 bunch fresh chives, snipped
2 tablespoons white wine vinegar (or to taste)
1 tablespoon German mustard or 1 tablespoon prepared brown mustard
salt
white pepper, to taste
1 pinch sugar
3 -4 tablespoons extra virgin olive oil
250 g white button mushrooms, sliced
50 g fresh rocket (arugula) or 50 g watercress
cooked bacon, crumbled, as a garnish (optional)

Steps:

Set out four serving plates.
Divide the rocket leaves into four bundles and place them on each plate.
Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
Sprinkle chopped egg over the mushrooms.
Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
Whisk in some of the snipped chives and the onions.
Drizzle over each salad right before serving.
Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.

Nutrition Facts : Calories 253.1, Fat 14.7, SaturatedFat 2.4, Cholesterol 53, Sodium 34.7, Carbohydrate 21.8, Fiber 11.1, Sugar 9.6, Protein 17.1

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