[WTSIM] – Field Salad with filled mushrooms and sprouts
Andrew of Spittoon Extra is in charge of hosting this months WTSIM.
It’s been a long time since I last had time to participate in this wonderful event. And I missed a lot of great themes Andrew, Johanna and Jeanne came up with in the past… I truly hope to be back on a more regular schedule when it comes to participate in food blog events… *cross fingers*
Andrew chose “salads” has theme. I have to admit it was a rather challenging one for me as salads i like are related to more summerly times for me… most of the “winter” salads I would know are very heavy as they always have lots of mayonnaise… and I don’t like it too much.
Well, it’s the end of February and I am longing for spring – for milder weather and the first flowers, so I decided to do a light salad.
Field salad with filled mushrooms and sprouts
1 package of field salad
6-8 big mushrooms
1 small carrot finely grated and chopped
some radish sprouts
some lentil sprouts
some olive oil
Wash mushrooms carefully and remove the stems. Chop the stems and the carrot finely. Season with salt and pepper, sprinkle with fresh thyme.
Fill mushrooms with carrot/Mushroom filling and cover with cheddar. Bake in oven at 200°C for approx. 10 minutes.
Arrange field salad on a plate. Sprinkle with sprouts. Set warm mushrooms on top and drizzle with olive oil and balsamic cream.
The salad pampered my winter-afflicted soul and I was very happy with it. Thank you Andrew for this great idea!