Salad with Karl Johan mushrooms, violet amethyst hat, walnuts and woods

Ingredients for Salad with Karl Johan mushrooms, violet amethyst hat, walnuts and woods

Instructions for Salad with Karl Johan mushrooms, violet amethyst hat, walnuts and woods

To prepare the Salad with Karl Johan mushrooms, violet amethyst hat, walnuts and woods recipe, please follow these instructions:

The sponges are made and cut into fine slices. The mustots are peeled, washed and chopped. The spices and the woods are rinsed and chopped - save some stems for decoration. The walnut carpets are blanched and rinsed in cold water. The salad is rinsed and slipped free of moisture and picked / cut. The white wine vinegar is whipped with oil, salt and pepper. Shake the finely chopped mustard onion with a little oil, add the slices of sliced ​​honey and grate until the mushrooms are golden. Pour on sift and mix with the walnut cutters and salad in the dressing. Arettes in bowl or on plates, decorated with spice tart and served with coarse bread.