Summary

Ingredients

• 1 small iceberg lettuce
• 400 g mushrooms, small, quartered
• 1 large onion (s)
• 0.5 teaspoon ½ caraway seeds, ground
• 2 teaspoons oil
• Mineral water
• 1 teaspoon vegetable stock, grained
• Spice mix
• 1 teaspoon vinegar
• 1 teaspoon sugar
• 0.5 teaspoon ½ mustard, medium hot
• 0.5 teaspoon ½ ketchup
• 2 tablespoon sour cream
• 0.5 teaspoon ½ potato starch, to bind
• Chili, as needed and to taste
• Parmesan, finely grated

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Instructions

1. Cut 1/2 small fine iceberg lettuce into fine strips. Arrange on the plates.
2. Warm hood:
3. Sweat 1-2 teaspoons of oil with a little mineral water with a finely chopped onion and 1/2 teaspoon of ground caraway seeds (important! Supports the mushroom taste) with grained vegetable broth.
4. Add 250 grams of small mushrooms quartered or 1 can of mushrooms without liquid, sliced very thinly, to the onions (chanterelles also taste great, finely chopped).
5. Add 1 teaspoon of vinegar, 1 teaspoon of sugar, 1/2 teaspoon of mustard, salt, pepper from the mill, 1/2 teaspoon of ketchup, a little chili and simmer briefly.
6. Mix the sour cream with 1/2 teaspoon potato starch, this will bind the mushrooms nicely!
7. Taste!
8. Hot over the salad and eat right away or very soon!
9. With finely ground Parmesan there is a fine note! The parmesan is melting on the hot mushrooms!
10. The salad can also be grilled over with cheese!
11. WW P .:
12. Oil = 2 p
13. Sugar - free amount,
14. 2 tablespoon sour cream = 1 P.