Salad of marinated mixed mushrooms, Brie cheese, cherry tomatoes, and walnuts

Salad of marinated mixed mushrooms, Brie cheese, cherry tomatoes, and walnuts
Cooking Time: 25 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A refined vegetarian dish where earthy Laumont mushrooms meet creamy Brie, toasted walnuts, and sweet tomatoes in a vibrant seasonal salad. Ideal for a light lunch or elegant starter, this colorful salad combines warm grilled Brie with mushrooms slowly infused in a homemade escabèche.

  • Keywords:
  • Laumont mushrooms,
  • escabèche,
  • autumn salad
Nutritional values salad
  • Calories: ~780 kcal
  • Protein: ~21 g
  • Carbohydrates: ~32 g
  • Fat: ~60 g
  • Fiber: ~9 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the salad of marinated mixed mushrooms, brie cheese, cherry tomatoes, and walnuts

Mixed salad greens 2 individual bags
Brie cheese 1 piece
Cherry tomatoes 20 units
Walnuts 15 g
Dried mushrooms 30 g
For the marinade (escabèche):
Garlic 1 head
Onion 1 unit
Carrots 2 units
Aromatic herbs (bay leaf, thyme, rosemary) 10 g mixed
Smoked paprika 5 g
Black peppercorns 10 grains
Olive oil, salt, and ground black pepper to taste

Step-by-step to make the salad of marinated mixed mushrooms, brie cheese, cherry tomatoes, and walnuts

  1. Rehydrate the mushrooms: either 1 minute in boiling water or 1 hour in cold water.
  2. Prepare the escabèche: peel and chop all the vegetables, place them in a pot with all the spices and a drizzle of olive oil, and cook gently for about 45 minutes.
  3. Cook the mushrooms in the escabèche: once rehydrated and the marinade is ready, combine both and cook over very low heat for 30 minutes so the mushrooms absorb all the flavor.
  4. Sear the Brie cheese: heat a grill or pan over high heat with a splash of olive oil and a bit of salt, then sear the Brie slices on both sides.
  5. Cut the cherry tomatoes in half.
  6. Plating: arrange the salad greens on the base of the plate, top with the marinated mushrooms and some vegetables from the escabèche, add the cherry tomatoes and walnuts, and finish with the grilled Brie slices.

Total preparation time: 1 hour 40 minutes

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