6 big mushrooms
½ spring onion
2 sprigs of fresh parsley
½ teaspoon cumin seeds
½ teaspoon fennel seeds
2 spoonful’s olive oil
1 dl Pedro Ximenez Sherry
Peel the carrots and cut them in slices of 3-4 mm. Put them in a baking tray with the cumin and fennel seeds, add salt and pepper and mix well with the oil. Put the tray in the oven (175 degrees) for about 30 minutes. The carrots should be tender (no bite) and just slightly colored.
Clean and half the mushrooms. Fry them in a frying pan at high temperature and a little bit of olive oil for at least 5 minutes. They need to be very hard roasted! Add the Sherry and reduce it totally. When only a small film (caramel) is left, covering the mushrooms in the pan – they are done and should be put aside to cool down. When cooled of, chop them with a knife, mix them with carrots and chopped parsley. Serve & enjoy!
Tip: If you think the salad is to sweet, add a few drops of sherry vienegar…
This salad is very good on its own, maybe with a bit of goat cheese on top, or as a side dish or small tapas.