Summary

Ingredients

• 1 small baguette (s) or ciabatta, vegan
• 6 large mushrooms (field mushrooms)
• 1 onion (s)
• 2 tablespoon soy sauce
• 1 handful lettuce, mixed
• 2 tablespoon, heaped mustard, coarse-grained
• salt and pepper
• Garlic Oil
• white wine vinegar, vegan
• Oil for frying

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Instructions

1. Halve the bread, cut open and briefly bake in the oven or toaster until crispy.
2. Wash the lettuce and spin dry. Peel the onions and cut into rings. Clean the mushrooms and fry them in a little oil in a pan or, even better, in a contact grill. Salt and pepper the mushrooms and deglaze with the soy sauce.
3. Brush the bottom of the bread with the mustard and put some garlic oil on the top. Spread the lettuce on both undersides and cover with onion rings. Drizzle a little vinegar on the salad or spray with a vinegar sprayer, if you like. Grind some salt and pepper over it. Place three mushrooms on each and fold the other half of the bread on top. Enjoy immediately.