Oyster mushroom salad with two kinds of balsamic vinegar

Name: Oyster mushroom salad with two kinds of balsamic vinegar
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Oyster mushrooms; 100 g Shallots; 6 Stem(s) fresh or 1⁄2 Tsp dried thyme; 9-10 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8-10 Tbsp Aceto balsamico di Modena; 2-3 TABLESPOONS White balsamic dressing; 200 g cherry tomatoes; 150–200 g Baby salad mix

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Oyster mushrooms
100 g Shallots
6 Stem(s) fresh or 1⁄2 Tsp dried thyme
9-10 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8-10 Tbsp Aceto balsamico di Modena
2-3 TABLESPOONS White balsamic dressing
200 g cherry tomatoes
150–200 g Baby salad mix

Directions

1
Clean the oyster mushrooms, rub with kitchen paper and, depending on the size, cut them smaller if necessary. Peel shallots and cut them into slices. Wash thyme, shake dry and pluck the leaves from the stalks.
2
Heat 6 tablespoons of oil in portions in a large frying pan. Fry the oyster mushrooms and shallots for about 3 minutes. Season with salt and pepper. Fry the thyme briefly. Put everything back into the pan.
3
Deglaze with Aceto balsamico, bring to the boil and simmer briefly. Season to taste again.
4
For the vinaigrette, whisk the Condimento bianco, salt, pepper and 1 pinch of sugar. Finally, fold in 3-4 tablespoons of oil.
5
Wash and halve the tomatoes. Wash lettuce, shake dry and pluck a little smaller if necessary. Mix lettuce, tomatoes and vinaigrette carefully. Arrange oyster mushrooms on top. Ciabatta tastes good with it.
6
Drink tip: dry red wine, for example a Bardolino.