Summary

Ingredients

• 3 king oyster mushrooms
• 2 carrot (s)
• 2 handfuls iceberg lettuce, washed and cut
• 1 lemon (s), organic, zest and juice it
• 1 tablespoon vinegar (wild garlic vinegar)
• Salt and pepper
• 1 teaspoon wild garlic pesto
• 1 dash linseed oil
• 2 tablespoon croutons
• 0.5 ½ small bell pepper (s), red

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Instructions

1. Wash the iceberg lettuce and paprika and cut into bite-sized pieces. Wash and slice the carrots. Wash the lemon with hot water, rub the peel and squeeze out both halves.
2. Mix vinegar, salt, pepper, lemon zest, lemon juice and linseed oil well and mix with the vegetables.
3. Cut the mushrooms into slices and fry them until golden brown on both sides (I didn`t use any fat for this). Pour wild garlic pesto over the finished mushrooms, mix and pour over the salad with the croutons.