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🍽️ Leaf salad with mixed mushrooms

233 kcal · 30 min · 4 servings

Ingredients

• 40 g pine nuts
• 1 untreated lemon
• 400 g mixed mushrooms (e.g. oyster mushrooms, brown champignons, shiitake mushrooms)
• 1 shallot
• 1 clove of garlic
• 4 tbsp olive oil
• 2 thyme sprigs
• salt
• pepper (from the mill)
• 120 g leaf salad (e.g. baby spinach, sorrel or batavia lettuce)
• 4 tbsp cranberry jelly

Instructions

1. 1. Heat a pan without fat and roast the pine nuts in it until they smell fragrant.
2. 2. Remove the pine nuts from the pan and place them on a plate to cool down.
3. 3. Wash the lemon under hot water and dry it.
4. 4. Finely grate the lemon zest and squeeze out the juice.
5. 5. Clean the mushrooms thoroughly.
6. 6. Halve the mushrooms depending on their size or leave them whole.
7. 7. Peel the shallot and the garlic.
8. 8. Dice the shallot and the garlic very finely.
9. 9. Sweat the shallot and the garlic in olive oil in a pan until they become translucent.
10. 10. Wash the thyme and shake it dry.
11. 11. Pluck the thyme leaves from the stems.
12. 12. Add the thyme leaves and the mushrooms together into the pan.
13. 13. Fry everything for about 3 minutes.
14. 14. Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Wash the salad and shake it dry.
17. 17. Divide the salad among four plates.
18. 18. Spoon the mushrooms along with the oil from the pan over the salad.
19. 19. Sprinkle the dish with the cooled pine nuts.
20. 20. Finally, garnish the plates with the cranberry jelly.

Nutrition per serving

• kcal: 233
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 16 g