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Fried mushroom salad

Serves 2 · 15-30 minutes

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Fried mushroom salad

I am a big fan of ‘warm’ salads. Pan-fried mushrooms on fresh salad leafs sprinkled with parmesan and pine nuts. Very tasty and comforting.

Mushrooms are very beneficial for our health, they have anti-inflammatory and anti-bacterial properties.

Goes well with: veggie meatballs, crunchy flaxseed crackers

Ingredients

  • 200 g mushrooms (any sort)
  • 100 g or packet lambs lettuce
  • 1 onion
  • 1 clove garlic (pressed)
  • 1 tablespoon butter for frying
  • 1 tablespoon gluten-free tamari (or gluten-free soy sauce)
  • 50 g parmesan cheese
  • 1 handful pine nuts
  • olive oil to drizzle
  • 1 small handful fresh parsley to sprinkle
  • salt to taste
  • pepper to taste

Method

  1. Wash lambs lettuce and parsley, brush mushrooms
  2. Finely chop onion and press garlic
  3. Add butter to pan on medium heat
  4. Add onions and garlic to pan and fry for 2 minutes
  5. Cut mushrooms in slices and add to pan, add tamari or soy sauce and stir
  6. Fry for about 4 minutes
  7. Remove hard stems from lambs lettuce (if necessary)
  8. Place lambs lettuce on plates (or large platter)
  9. Evenly spread fried mushrooms on lettuce
  10. Sprinkle with parmesan, pine nuts and parsley
  11. Drizzle with olive oil