Preheat the oven to approx. 200 degrees, ideally switch on the grill (important!). Briefly stir-fry the oyster mushrooms in a large, very hot pan, preferably in peanut oil, until they collapse a little. Season with salt and pepper. Let them cool down until they are about lukewarm. Cut the mozzarella, spring onions and tomatoes into slices. Dry the cleaned lamb`s lettuce with a salad spinner and place in a baking dish, mix with the spring onions. Spread the oyster mushrooms on top, then the tomatoes (season again with salt and pepper), and finally top with the mozzarella. Drizzle with balsamic vinegar and olive oil and put in the oven (it must be hot!). As soon as the mozzarella begins to melt, take the dish out of the oven, distribute on cold plates and serve immediately. This way the salad stays crispy, despite the gratin! An unusual but very good recipe from Italian cuisine that is always well received. White bread of any kind goes perfectly with it. This amount is enough for 2 as a main course.
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