Crispy bed of mushrooms on spinach salad with feta cheese


4 April 2022 – 11:44 Clock

Bernd Fuchs has been a moderator and weatherman on RTL for over 20 years. The 49-year-old grew up in a rectory. There, as a child, he helped to make huge pots of pea soup. And even today, Bernd likes to stand by the stove – actually to relax. With “Chefkoch TV – Tasty has not to be expensive” he has to settle not only with a limited budget of 4.99 euros for his dish, but also with the time pressure. His recipe for cooking is here!

Ingredients for Bernd’s dish:

For the crispy bed:

  • 2 slices of brown bread
  • A clove of garlic
  • 3 tablespoons butter

For the mushroom:

  • 200 g of brown mushrooms
  • A shallot
  • 75 ml cream
  • A thyme twig
  • Balsamic vinegar to glaze
  • salt and pepper
  • Neutral vegetable oil for frying

For the spinach salad with feta cheese:

  • 50 g feta cheese
  • 250 g baby spinach
  • A clove of garlic
  • A shallot
  • 2 tablespoons balsamic vinegar
  • ½ lemon
  • 1 teaspoon medium-hot mustard
  • A teaspoon of honey
  • 4 tablespoons olive oil
  • nutmeg
  • sugar
  • salt and pepper
  • Neutral vegetable oil for frying


  1. Preheat the oven to 200 degrees top / bottom heat. Peel and finely chop the garlic. Melt the butter in a saucepan and sweat the garlic briefly in it. Spread the melted garlic butter on both sides of the bread slices.
  2. Press the bread slices into small molds to create a kind of bowl shape. Bake in the oven for about 15 minutes until the bread is crispy.
  3. Clean and slice the mushrooms. Peel and finely chop the shallots. Pour oil into a pan and fry the mushrooms with the onion in. Glaze with balsamic vinegar.
  4. Continue to simmer until the mushrooms have a nice color. Season with salt and pepper. Finally add some cream and let it continue to simmer. Season again and refine with fresh thyme.
  5. Wash and spin the baby spinach. Peel the garlic, squeeze and rub a saucepan with the garlic. Heat the pan with a little oil and add the baby spinach. The spinach should wither but not become tender.
  6. Squeeze the lemon juice to the vinaigrette. Mix the lemon juice with balsamic vinegar, mustard and olive oil. Season with salt, pepper and honey. Toss the baby spinach in the vinaigrette.
  7. Simply crumble the feta cheese and spread over the salad. Place the spinach salad with the feta cheese on the plates. Put the mushrooms in a crispy bed and add to the salad. (rka)

All recipes from Chefkoch TV can be found here.

Chef TV on RTL +

Every week on “Chefkoch TV – Tasty has not to be expensive”, talented hobby chefs compete with a limited daily budget for the final victory, the title “Chef of the Week” and prize money of 1,500 euros. Bernd Fuch’s contribution and all other episodes can also be watched on RTL + at any time after the TV broadcast!


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