Luxurious, mushroom salad and balsamic sauce
I hated mushrooms when I was young. I didn't like the texture of the eggplant because it was mushy, and I felt a rejection of the scent of the eggplant adaptation. Adults say that when you get older, your appetite changesAs a result, my appetite, which was unpleasant and short, changes little by little.
Now, I eat vegetables such as bell peppers and mushrooms that are not too strong in scent, which I used to choose with my son. In fact, it will taste good only when you enjoy the scent, but it is still easy to eat saesongi, button mushrooms, and top mushrooms because it is still resistant to strong scents.
Mushrooms are easy to make because of their shape. Potabella, a mushroom the size of my hand, becomes a decent dish just by roasting it. Today's mushroom salad is eaten with lightly roasted mushrooms sprinkled with balsamic dressing.
You can enjoy it more deliciously with young leaf vegetables. Mangadak mushrooms are pretty just by lining them up one after another. The truth that good-looking food is good to eat does not always change.
2 serving
Within 15 minutes