Mushroom and egg salad


Mushroom and egg salad


  • 500 g white and brown button mushroom
  • 5 tablespoons olive oil
  • 4 teaspoons mustard
  • 4 teaspoons chopped parsley
  • 6-8 hard boiled eggs
  • 1 teaspoon sugar
  • lettuce leaves

For the cheese rolls:

  • 1 packet of puff pastry
  • 1 egg
  • 250 g grated cheese

After quickly rinsing the mushrooms cut them into four pieces. Sear them in a pan without oil for a few minutes.

Make the dressing out of olive oil, mustard, sugar and herbs. Add the cooled, cooked mushrooms and the hard boiled eggs cut into four pieces. Mix carefully and place in small lettuce leaves before serving.

The crunchy cheese biscuits may be prepared from ready-made dough. Spread with raw egg, sprinkle with grated cheese and cut into strips. Bake in oven until golden brown and serve with the mushroom salad.