Summary

Ingredients

• 1 handful rocket, possibly more
• 3 leaves radicchio
• 150 g oyster mushrooms and / or kin oyster mushrooms
• 1 small onion (s) or shallot
• some salt and pepper
• some parmesan, grated
• some olive oil
• some balsamic vinegar, white, dark or crema di balsamico
• 1 tomato (s), possibly kumato or cocktail tomato
• Bacon, smoked, without rind, optional

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Instructions

1. Wash the rocket and radicchio and drain well. Cut the radicchio into strips and spread them with the rocket on a large plate. Cut the tomato into small pieces and spread on the edge of the lettuce. Drizzle with olive oil and balsamic vinegar.
2. Clean the mushrooms and cut off the end of the stem. Divide large oyster mushrooms a little, small ones can stay whole. If king oyster mushrooms are used, cut them into pieces. Dice the onion.
3. Heat the olive oil in a pan and add the onion with the mushrooms. Fry for about 5 minutes, turning once. If you use bacon, dice it and fry it with the mushrooms and onion. Season with a little salt (bacon and parmesan are already salty) and pepper. Spread everything on the salad. Pour the parmesan shavings over the mushrooms.
4. Vegans take vegan parmesan substitutes.