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Autumn has arrived, which means that Dutch woods and forests are now bristling with wild mushrooms! So, take advantage of all the season has to offer by rustling up a mouth-watering mushroom salad made from a selection of tasty mushrooms available from all good supermarkets.
1 bag of mixed green salad leaves
2 tablespoons of olive oil
250 grams of mushrooms (e.g. chestnut mushrooms, oyster mushrooms, etc.)
1 red onion
1 clove of garlic
1 teaspoon of thyme
1 bag of Calvé honey mustard dressing
Salt and pepper
First empty the mixed salad leaves into a large salad bowl. Next finely slice the onion and prepare the honey mustard dressing according to the instructions on the packaging. Gently clean the mushrooms using kitchen paper and cut into slices. Now heat the olive oil in a pan and briefly fry the crushed garlic. Add the mushrooms, thyme, salt and pepper and stir-fry for 5 minutes. Allow the mushrooms to cool before scattering over the salad, along with the sliced onion. Finally pour over the honey mustard dressing and lightly toss before serving.
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