Summary

Ingredients

• 200 g lamb`s lettuce
• 1 tablespoon balsamic vinegar
• 2 tablespoon vegetable broth
• 0.5 teaspoon ½ honey
• salt
• Pepper from the grinder
• 5 tablespoon olive oil, with lemon oil
• 1 shallot (s)
• 1 clove garlic
• 300 g mushrooms, mixed (e.. brown + white mushrooms, oyster or shiitake mushrooms
• 4 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon parsley, chopped
• 50 g parmesan, fresher

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Instructions

1. Clean, wash and drain the lamb`s lettuce.
2. Mix balsamic vinegar, vegetable stock, honey, salt + pepper, slowly fold in 5 tablespoons of olive oil with lemon.
3. Peel echallot and garlic clove, dice finely. Clean, halve or quarter the mushrooms.
4. Fry them briefly in hot olive oil over high heat so that they get a little color. Salt and pepper. Remove the mushrooms from the pan and set aside.
5. Briefly sauté the shallot and garlic cubes in the same pan until translucent, add the butter and let it froth, mix with the parsley and mushrooms.
6. Mix the lamb`s lettuce with the dressing and distribute on plates. Serve the mushroom mixture on top, grate the parmesan in fine shavings.