Mahlzeit! Salat mit Brot reichen Die Gewürze für das Hähnchen und die Salatsoße Hähnchenstreifen auf den Salat Pilze über den Salat Paprika und Tomaten in den Salat Paprika kleinschneiden Salat kleinschneiden (ja, das war zu wenig Salat) Mein Job war die Salatsoße Die Zitrone kommt über die Pilze Pilze mit Petersilie und Knoblauch mischen Zwischendurch eine Erfrischung für die Köchin Die Zitrone kommt über die Pizlze Das Hähnchen auch braten Wir haben uns an dem Rezept orientiert Das Hähnchen hatten wir schon mariniert Zuerst die Pilze schneiden und braten

Another episode of "Cooking with rfc1437" - this time Juliana was the cook and I was just the photographer and assistant. And there was a salad with wild mushrooms, in our case porcini mushrooms, after all it is the right season for it. Our ingredients:

  • about 250g wild mushrooms (we actually had 500g porcini mushrooms, but only used half of them for the salad)
  • lettuce (we forgot to check how much we had beforehand, so there was definitely not enough)
  • one bell pepper (which we added because otherwise there would have been too little salad)
  • cherry tomatoes or dwarf tomatoes (8-9 pieces)
  • 180g chicken breast fillet
  • a bit of parsley
  • 2-3 cloves of garlic
  • half a lemon
  • hot paprika powder and ginger to marinate the chicken
  • vinegar, oil and apricot-mustard sauce to make the salad dressing
  • pepper and salt for the mushrooms

For the preparation, we took a lot of pictures again, so the points here are based on the pictures above.

  1. We used the recipe as a basis, but changed it significantly. It comes from a book that we received as a wedding gift and has already served us well several times.
  2. We had already cut the chicken into strips in the morning and marinated it with hot paprika powder and ginger.
  3. Cut the porcini mushrooms into small pieces and fry them with olive oil. They need about 15 minutes to be done.
  4. Then fry the chicken strips thoroughly.
  5. Squeeze the lemon
  6. optionally eat the lemon zest
  7. Mix the mushrooms with the finely chopped parsley and the briefly fried garlic
  8. Pour the squeezed lemon over the mushrooms and mix everything well
  9. In between, ask the husband to mix a salad dressing from vinegar, oil and apricot-mustard sauce (the apricot-mustard sauce is actually something like jam or chutney, we just had it in the fridge, of course any other variant would work too)
  10. Cut the lettuce and put it in the bowl. And yes, that was really all we had, it was a bit little.
  11. Therefore, quickly chop a bell pepper
  12. Mix lettuce, bell pepper and the dwarf tomatoes with the salad dressing
  13. Put the mushrooms on the salad (do not mix anymore, it looks prettier)
  14. Arrange the chicken strips on the salad
  15. Once again the spices we used for chicken strips and salad dressing, the oil was already in the picture. The vinegar was simply balsamic vinegar.
  16. serve the whole thing with bread
  17. and then eat!

The result was very tasty, but for next time we plan to have a larger amount of lettuce and I think making the salad dressing with part of the lemon juice instead of vinegar would also be a good idea. But it was a very tasty salad that also fits perfectly with the season.