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DutchFOREST AND SEA (Chestnut mushrooms and pink shrimp)

An original dish from the Happy Chief Cook.
This recipe is a simple dish and a quick dish to prepare.
I prefer the iceberg lettuce itself above the usual lettuce because it tastes fresher and chrunchy.
The picture shown is oak leaf lettuce.
This lettuce tastes a little bitter.

Forest and Sea is an easy appetizer to prepare, made of chesnut mushrooms and pink shrimps and is ready within 10 minutes. An appetizer prepared by the Happy Chief Cook.

Servings: 2.
Preparation time: 10 minutes.


125 grams pink shrimp,
250 grams chestnut mushrooms,
0.5 tablespoon aromatic powder with herbs,
4 leaves iceberg lettuce or shredded lettuce or oak leaf lettuce,
4 small gherkins,
10 small pickled white onions,
2 cloves garlic (finely chopped),
6 pitted black olives,
2 artichoke hearts,
2 romano tomatoes (sliced),
3 tablespoons olive oil,
4-season pepper and salt.


Cut the chestnut mushrooms in slices.
Wash the lettuce, and dry it.
Put the lettuce on two plates.

Bake the chestnut mushrooms in olive oil with the garlic.
Add after three quarters of the baking time (about 3 minutes and 15 seconds) the aromatic powder with herbs.
Fry it further for approximately 1 minutes and 45 seconds until they are well done baked.

When the chestnut mushrooms are baked, put the fire out.
Add then the pink shrimp and hustle them a couple of times so that the shrimps get warmed up.
Then immediatly devide them on the salad plates.

Garnish with the pickled white onions, romano tomatoes, olives, gherkins and artichoke hearts.
Add to taste freshly ground 4-seasons pepper and some salt over the tomatoes.

serve as hot as possible.


An original recipe from the Happy Chief Cook. Added January 31, 2010.