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🍽️ Fried mushrooms on frisée salad with elderberry dressing

485 kcal · 30 min · 4 servings

Ingredients

• 75 ml elderberry juice
• 1 tbsp honey
• 1 shallot
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• salt
• pepper
• 5 tbsp rapeseed oil
• 30 g hazelnut kernels (skinless)
• 350 g mixed fleshy mushrooms (e.g. shiitake, oyster mushrooms and king oyster mushrooms)
• 1 small frisée lettuce
• 30 g parmesan

Instructions

1. 1. Pour the elderberry juice and the honey into a stainless steel pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Let the sauce simmer for about 5 minutes until it has reduced by half.
4. 4. Peel the shallot and cut it into very small cubes.
5. 5. Place the diced shallot into a bowl.
6. 6. Add the reduced elderberry sauce to the shallot.
7. 7. Add the balsamic vinegar and the mustard.
8. 8. Season the mixture with a little salt and pepper.
9. 9. Whisk everything together well.
10. 10. Stir the rapeseed oil into the sauce.
11. 11. Chop the hazelnuts coarsely.
12. 12. Clean the mushrooms by removing any dirt.
13. 13. Wash the frisée leaves thoroughly.
14. 14. Dry the leaves in a salad spinner.
15. 15. Cut the frisée leaves into bite-sized pieces.
16. 16. Heat a grill pan on the stove.
17. 17. Lightly grease the pan if it is not non-stick.
18. 18. Toss the mushrooms in 1 tablespoon of the elderberry sauce.
19. 19. Fry the mushrooms in the pan over high heat.
20. 20. Fry the mushrooms for 4 to 5 minutes on all sides.
21. 21. Mix the frisée salad with the remaining elderberry sauce.
22. 22. Divide the salad onto plates.
23. 23. Place the fried mushrooms on top of the salad.
24. 24. Grate the Parmesan over the dish.
25. 25. Season everything with coarsely ground pepper.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 40 g · Carbs: 22 g