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Bread and tomato salad
1 serving
Pour the mushrooms with water (125 ml) and leave to swell for 1 hour, then remove the mushrooms from the water and finely chop. Cut the tomatoes into quarters, rinse the parsley greens, dry and finely chop. Peel the onions and garlic and cut into small cubes. Lightly fry the onions in butter until transparent, add water in which the mushrooms, mushrooms and half of the chopped parsley greens were soaked. Simmer for 2 minutes, salt, pepper, add vinegar, lemon juice. Cut the bread into cubes and fry in olive oil until crisp, golden. Mix together croutons, fried mushrooms, tomatoes, garlic and herbs.
Pour the mushrooms with water (125 ml) and leave to swell for 1 hour, then remove the mushrooms from the water and finely chop. Cut the tomatoes into quarters, rinse the parsley greens, dry and finely chop. Peel the onions and garlic and cut into small cubes. Lightly fry the onions in butter until transparent, add water in which the mushrooms, mushrooms and half of the chopped parsley greens were soaked. Simmer for 2 minutes, salt, pepper, add vinegar, lemon juice. Cut the bread into cubes and fry in olive oil until crisp, golden. Mix together croutons, fried mushrooms, tomatoes, garlic and herbs.
dried white mushrooms - 20 g, tomatoes - 500 g, parsley greens - 2 bundles, onions - 2 pcs., garlic - 2 wedges, butter - 1 tbsp. spoon, vinegar - 2 tbsp. spoons, lemon juice - 1 tbsp. spoon, salt to taste, pepper to taste, white bread - 300 g, olive oil - 1 tbsp. spoon
