Summary

Ingredients

• 4 king oyster mushrooms
• 0.5 ½ head endive salad
• 50 ml condensed milk
• 1 clove garlic
• 1 small onion (s)
• salt
• pepper
• sugar
• 2 tablespoon white wine vinegar
• 2 tablespoon sunflower oil
• some fat, or clarified butter

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Instructions

1. Wash the lettuce, spin it and then cut it into thin strips.
2. Mix the dressing in a bowl. First mix the vinegar, salt, pepper and sugar, then add the oil and then stir in the condensed milk until an emulsion is formed. Cut the onion into small cubes and add to the dressing. Season the salad dressing again and season if necessary. Put the lettuce strips in the bowl for the dressing and mix well.
3. Arrange the salad on plates.
4. Brush the mushrooms off if necessary or clean them with a brush. Usually king oyster mushrooms are relatively clean. Cut the mushrooms lengthways into 3-4 thick slices each.
5. Heat the frying fat in a pan, briefly sear an unpeeled, halved clove of garlic and then add the mushroom slices and sear them on both sides. Salt and pepper and add a pinch of sugar if necessary. They should be browned and not stewed or boiled.
6. Then arrange the fried mushrooms in a fan shape on the prepared salad. Grind black pepper over it.
7. Serve as a starter with a crispy baguette.