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Warm mushroom salad with mozzarella

Level of difficulty: easy
Preparation time: around 20 minutes


  • 400 g chanterelles
  • 200 g armillaria mushrooms
  • 50 g onions
  • 4 tablespoons of olive or walnut oil
  • Salt
  • Freshly ground pepper
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon thyme leaves
  • 120 ml vegetable stock or beef broth
  • 50 g cold butter


  • 2x100 g Brimi Mozzarella Bio
  • Freshly ground pepper


Clean the chanterelle and armillaria mushrooms, rinse and let dry on a cloth. Cut the mushrooms in half or quarters, depending on how large they are. Peel the onions and slice finely. Heat up a little oil, add the mushrooms and pan-fry them, shaking the pan frequently; put in the onions and let the mixture cook. Season with salt and pepper, then add the parsley and thyme. Pour in the vegetable stock and let cook. Add the cold butter to the mixture.
To finish: Arrange some warm mushroom salad and a half mozzarella on each plate; add the liquid leftover from cooking the mushrooms, season with pepper and serve.
Cooking time for mushrooms: about 7 minutes


  • You can add garlic to the mushroom salad.
  • Serve the mushroom salad along with other cold appetizers, such as Italian cold cuts.
  • Pecorino cheese also goes well with this mushroom salad.
  • Instead of chanterelle and armillaria mushrooms, you can also use porcini mushrooms.
Warm mushroom salad with mozzarella
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