A Light (Champignons) Salad


Champignons (and mushrooms in general) are our favorite substitution for meat and an all-round excellent foodstuff. Certain mushrooms (e.g. oyster mushrooms) have a texture that’s reminiscent of meat and are therefore great when fried or as a substitute for meat in vegetarian burgers. Mushrooms are also very often grilled and that’s exactly how we’re gonna prepare them while making this salad—a perfect light snack. In addition to being easy on the stomach, very low in calories and with virtually no fat (about 22 kcal per 100g), mushrooms are also rich in antioxidants, phytonutrients, fibers and vitamins, and it’s therefore very desirable to have them on the menu at least once a week.

Mushrooms are a great source of almost all essential amino acids, which makes them an excellent substitute for meat and are recommended in a vegetarian diet. We particularly like the fact that they’re a very versatile foodstuff that’s used in various dishes ranging from soups, spreads, bruschetta and pizza to being a substitute for meat in pastas, burgers, etc.

According to 4,600-year-old hieroglyphic records, the ancient Egyptians thought mushrooms to be able to make a person immortal, and in the Chinese cuisine they were (particularly the shiitake mushrooms) accepted as a remedy. With that in mind, here's a quick and easy recipe for a light salad featuring grilled champignons that goes perfectly with our pumpkin oil. 


The Ingredients:

250g of champignons
Iceberg lettuce or alternatively a mix of various lettuces (e.g. rucola, lamb's lettuce etc.)
2 fists of (sweet) corn
1 tomato (or some mini tomatoes)
10 pieces of old bread
salt and pepper
lemon juice
olive and pumpkin oil
balsamic vinegar
rosemary and oregano

The Process:

Season the champignons with salt, pepper, oregano and rosemary, and fry them abruptly on some olive oil. Lay the mushrooms aside. Pour a little bit of pumpkin or olive oil over the pieces of old bread and use the same pan (as for the mushrooms) to fry them—add the corn for the added flavor. Lay everything aside. Cut the salad into strips and the tomatoes into pieces (or halves if using mini tomatoes). Take a round tray/plate and start putting together the meal: the lettuce goes first, then the tomatoes, champignons, corn, and finally the toasted bread. Cover with pumpkin oil and sprinkle with lemon juice and/or balsamic vinegar for added freshness and sourness. Optionally, for a non-vegetarian variant, add grated parmesan or pieces of feta cheese, and some grilled chicken.

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