Oyster Mushrooms with Arugula Salad

Ingredients:

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Serves 3 - 138 cal per serving
Prep-time: 20 min. - Total-time: 20 min.

Quickly rinse the oyster mushrooms under a thin stream of cool water. Dry carefully with paper towels. The stems of the oyster mushrooms are edible. Cut the mushrooms lengthwise in wide stripes. Melt the butter in a coated pan and fry the oyster mushrooms for 3-4 minutes on medium heat. Add the thinly sliced green onions and fry an additional 2 minutes. Season the oyster mushrooms with pepper and salt. Prepare a salad from arugula (50 g / 1 2/3 oz will be enough for 3 persons) sliced cherry tomatoes and finely sliced green onions. To make the dressing stir together balsamic vinegar, olive oil and water. Season with sugar, pepper, salt and freshly minced garlic. The oyster mushrooms also go very well with Carpaccio. Carpaccio is an Italian starter made from thinly sliced beef tenderloin (see recipe).