Hello dear friends, today I will stick to my blog name for the first time and post a really, really green, exclusively vegetable recipe. Today and tomorrow will probably be two of the hottest days here in Dusseldorf.
The sun seems to invite you to go outside all the time, but after a minute you realize that you can hardly stand it there. A fresh green salad is the best you can do for yourself on such days, as it cools the body down from the inside (at least it feels like that:)).
A quick visit to our Turkish fruit and vegetable shop around the corner, which always has a wonderfully delicious smell of thyme, rosemary, melons and oranges in the air and I did not have to think twice. Today my eyes fell directly on the fresh wild herbs, which, despite the oppressive heat, still looked crisp and fresh. Wild herbs are eponymous in this recipe, but absolutely not a must. You can use baby spinach, oak lettuce or rocket as well. Everything goes well with fried mushrooms.
Before you go to the recipe, just a few words about the mushrooms and their preparation: If you clean them, please do not wash them with water. Otherwise they soak up all the water like sponges. When frying, the water comes out again and instead of being crispy fried they become soft-boiled and floppy.Print
For the salad
3 handfuls of fresh wild herb salad
150 g of brown mushrooms
2 oyster mushrooms
1/2 bed of green cress
1/2 bed Shizo cress optional, only for decoration
1 pinch of white sesame seeds
For the dressing
3 tablespoons lemon
6 tbsp olive oil
1/2 tsp salt
1 tablespoon tahini
1 pinch of pepper
- Wash wild herb salad, brush the mushrooms and oyster mushrooms.
- Quarter the mushrooms, cut the oyster mushrooms into thin, elongated strips.
- Fry the mushrooms in a little ghee at high temperature, season with salt and pepper.
- For the dressing, mix all ingredients in a small glass jar, and shake well with the lid closed.
- Arrange fried mushrooms and cress on the wild herbs, cover with the dressing and sprinkle with sesame seeds.