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🥗 Crispy Porcini Mushrooms on Fresh Salad

214 kcal · 30 min · 4 servings

Ingredients

• 200 g mixed leaf salad (e.g. romaine lettuce, arugula, oak leaf lettuce, head lettuce)
• 1 red bell pepper
• 2 tomatoes
• 1 tbsp lemon juice
• salt
• pepper
• 1 pinch sugar
• 400 g porcini mushrooms
• 1 garlic clove
• 6 tbsp olive oil
• chives

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Spin the salad dry.
3. 3. Tear the salad into bite-sized pieces.
4. 4. Wash the bell peppers.
5. 5. Remove the core of the bell peppers.
6. 6. Dice the bell peppers finely.
7. 7. Pour hot water over the tomatoes.
8. 8. Remove the tomatoes from the water immediately.
9. 9. Peel the skin off the tomatoes.
10. 10. Quarter the tomatoes.
11. 11. Remove the core of the tomatoes.
12. 12. Dice the tomatoes finely.
13. 13. Add the lemon juice to the tomatoes and peppers.
14. 14. Season the mixture with salt.
15. 15. Season the mixture with pepper.
16. 16. Add a pinch of sugar.
17. 17. Mix everything well.
18. 18. Clean the porcini mushrooms.
19. 19. Slice the porcini mushrooms.
20. 20. Peel the garlic.
21. 21. Crush the garlic.
22. 22. Heat two tablespoons of oil in a pan.
23. 23. Add the mushrooms and garlic to the pan.
24. 24. Fry the mushrooms over high heat.
25. 25. Fry the mushrooms for about five minutes.
26. 26. Fry the mushrooms until golden brown.
27. 27. Season the mushrooms with salt.
28. 28. Season the mushrooms with pepper.
29. 29. Wash the chives.
30. 30. Shake the chives dry.
31. 31. Cut the chives into small rings.
32. 32. Mix the chives with the remaining olive oil.
33. 33. Distribute the salad onto four plates.
34. 34. Place the fried mushrooms on the salad.
35. 35. Drizzle the dish with the chive oil mixture.
36. 36. Add the pepper and tomato cubes over the salad.

Nutrition per serving

• kcal: 214
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 9 g