Summary

Ingredients

• 1 beefsteak tomato (s)
• 100 g rocket
• 250 g oyster mushrooms
• 1 clove garlic
• 3 tablespoon oil
• salt and pepper
• 1 teaspoon oil (walnut oil)
• 1 teaspoon balsamic vinegar
• 20 g parmesan, in one piece

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Instructions

1. Remove the stem end of the tomato, scald the tomato briefly, peel and quarter. Squeeze out the juice with your hands. Cut the tomatoes into pieces. Wash the rocket leaves, spin dry and pluck the coarse stems. Clean the oyster mushrooms, remove the tough stems and cut them into quarters. Cut the garlic into thin slices. Heat the oil in a pan. Fry the mushrooms in it, turning over a medium heat, for 5 minutes, season with salt, pepper and add the garlic. Take the mushrooms out of the pan. Spread the rocket and tomato pieces on 2 plates, sprinkle with salt and pepper and add the mushrooms. Mix the roast set with the walnut oil and the balsamic vinegar and add the Drizzle the sauce over the mushrooms and lettuce. Slice the parmesan on top.