Octopus-Free Salad
Fresh octopus-free salad with mushrooms, peppers and an aromatic dressing
INGREDIENTS
For the Mushrooms:
- 300 g Eryngii mushrooms
- 1 Small red onion, finely chopped
- 1 Red pepper, small cubes
- 1 tbsp Olive oil
- 50 ml White wine
- Garlic powder, to taste
- Salt, to taste
- Piri-piri, to taste
- Fresh parsley, to taste
For the Sauce:
- 4.5 tbsp Olive oil
- 1.5 cloves Garlic, minced or crushed
- 3 tbsp White wine vinegar
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
For the Mushrooms:
- 1 Cut the eryngii mushrooms into small pieces.
- 2 Boil the mushrooms in salted boiling water for about 5 minutes until just tender. Drain and set aside.
- 3 Heat the olive oil in a frying pan. Add the chopped onion and red pepper. Sauté until cooked through (add a splash of water if needed, until the peppers reach your desired doneness).
- 4 Season the sauté with garlic powder, salt and piri-piri to taste.
- 5 Stir in the white wine and cook until the alcohol has fully evaporated. Set aside to cool.
For the Sauce:
- 1 In a small bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Taste and adjust the seasoning to your liking.
For Assembling the Salad:
- 1 In a large bowl, combine the cooked mushrooms and the cooled sauté.
- 2 Add the chopped parsley and drizzle with the prepared sauce. Mix well to coat all flavours.
- 3 Refrigerate the salad for at least 30 minutes to let the flavours develop.
