Summary

Ingredients

• 1 point rocket
• 100 g mushrooms
• 3 tomato (s)
• some tomatoes (cocktail tomatoes)
• 1 onion (s)
• in Parmesan, one piece
• olive oil
• Balsamic vinegar
• Wine, white
• 1 clove garlic
• salt and pepper
• sugar

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Instructions

1. Wash the rocket and arrange on 4 plates. Wash the tomatoes as well, cut into cubes (cut the cocktail tomatoes in half) and arrange (ideally put a circle around the rocket on the edge of the plate, looks very nice).
2. Quarter the mushrooms, cut the onions into rings. Heat the olive oil in the pan, sear the onions and mushrooms, but only very briefly, then deglaze with white wine as desired (water works too, but doesn`t taste so good). Put the lid on and let the mushrooms steep. This keeps them nice and juicy and doesn`t shrivel up.
3. Prepare the sauce in the pan (remove pan from heat). Add the finely chopped clove of garlic, balsamic vinegar, salt, pepper and a pinch of sugar. Distribute the warm sauce with the mushrooms on the plates, slice the fresh parmesan over them in large pieces (or scrape off with a knife). I only put 5-6 pieces on it, but large ones that taste better than many small crumbs.
4. The information is sufficient for a nice starter for 4 people or, with a baguette or chiabatta, for 2 people as a main course.