Oyster mushrooms with rocket salad

Oyster mushrooms with rocket salad

Only rinse the oyster mushrooms lightly under running water and carefully rub dry (see also remarks under ingredients). The stems can also be used. Cut the oysters lengthwise into broad strips. In a coated pan let out butter and fry the oysters mushrooms at medium temperature for about 3-4 minutes. Add the leek cut into fine slices, onions and braise for about 2 minutes. Then season the oyster mushrooms with freshly ground pepper and salt. Prepare a fresh salad of rocket salad (50 g is enough for 3 portions), sliced cocktail tomatoes and finely sliced leek onions. For the dressing mix balsamic vinegar with olive oil and water. Season with sugar, pepper, salt and freshly squeezed garlic. Arrange oyster mushrooms with rocket salad together on a small plate. The oyster mushrooms also go very well with Carpaccio, an Italian starter made from very thinly sliced raw fillet of beef (see recipe).

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
119 kcal
4 g
3 g
10 g

(C)opyright by Marions Kochbuch