Summary

Ingredients

• 200 g lamb`s lettuce
• 4 white mushrooms
• 10 g butter or neutral oil e.., sunflower oil
• 1 medium shallot (s)
• 4 tomato (s), pickled
• 1 bell pepper (s), fresh
• 125 g natural yohurt, lactose-free
• 1 clove garlic, finely chopped (approx. 2 g)
• 1 teaspoon honey, (honey, alternatively: sugar)
• 0.5 ½ bunch chives, cut into small rolls
• 1 sprig thyme, leaves plucked
• 2 mint leaves, finely chopped
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 0.5 teaspoon ½ red wine reduction or balsamic vinegar
• 3 slices chilli pepper (s), in strips, (without seeds, approx. mm wide)
• 10 g parmesan, rated
• Lemon peel, grated
• 4 parsley leaves, (garnish)

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Instructions

1. Sort the lamb`s lettuce, wash and spin dry (salad spinner). Stalk the mushrooms and use a spoon to remove the brown lamellae and the outer skin. Place the mushrooms in a casserole dish (buttered at the bottom). Scrape the stalks of the mushrooms clean with the back of a knife and chop them finely.
2. Finely dice the shallot. Sauté the shallot with the mushroom stems in the butter over medium heat and leave to cool. Cut the pickled tomatoes into very fine strips. Also dice the paprika. Finely chop the garlic and grate the cheese. Prepare the herbs and cut the chilli pepper into fine strips and then finely chop. Rub the lemon peel.
3. Gently stir all ingredients in a bowl with a wooden spoon. Add the balsamic vinegar and half of the grated cheese. Season with the prepared herbs, pepper, salt and chilli strips. Flavor with a little grated lemon zest to taste. Fill the mushrooms with the mixture and bake in the oven at 180 ° C for about 20 minutes. After about 10 minutes of baking time, distribute the remaining cheese on the mushrooms and finish baking.
4. Divide the lamb`s lettuce in portions on the plates and place the baked mushrooms on the salad. Garnish with a parsley leaf.
5. A toasted white bread / baguette goes very well with it.