Boletus mushrooms on salad

Boletus mushrooms on salad

Rinse frisee salad and oak leaf lettuce under running water and spin dry. Remove thick stalks, pluck into bite-sized pieces and spread on plates. Halve the cherry tomatoes and spread over them. Mix a marinade from freshly squeezed lemon juice, red wine vinegar and olive oil. Season with freshly ground pepper and salt. Sprinkle the marinade over the salad. Slice the Parmesan cheese with a peeler and add to the salad. Only clean porcini mushrooms dry with a brush. Cut the hats into thin slices. Heat butter in a coated pan and sauté the boletus mushrooms briefly. Dice the shallots very finely and sauté with them. Spread the porcini mushrooms with the hot butter over the salad and salt lightly. Sprinkle with a little lemon juice. Serve the salad immediately.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
284 kcal
13 g
11 g
20 g

(C)opyright by Marions Kochbuch