Oyster mushrooms with basil cream

Name: Oyster mushrooms with basil cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Oyster mushrooms; 1-2 shallots or 1 small onion; 125 g cherry tomatoes; 7-10 Tbsp some salad leaves; 1/2 bunch/pot of basil; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS + 1 teaspoon of oil (e.g. olive oil); 3 tablespoons (approx. 75 g) Fresh cream; 4 TABLESPOONS milk, 1-2 tablespoons butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Oyster mushrooms
1-2 shallots or 1 small onion
125 g cherry tomatoes
7-10 Tbsp some salad leaves
1/2 bunch/pot of basil
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, white pepper
2 TABLESPOONS + 1 teaspoon of oil (e.g. olive oil)
3 tablespoons (approx. 75 g) Fresh cream
4 TABLESPOONS milk, 1-2 tablespoons butter

Directions

1
Clean the mushrooms, rub them, possibly halve them. Peel and chop the shallots or onion. Wash, clean and halve the tomatoes. Wash lettuce leaves, shake dry and pluck into pieces. Wash basil and cut finely, except for a few leaves for garnishing
2
Mix vinegar, salt and pepper, fold in 2 tablespoons of oil. Mix crème fraîche, milk and basil strips, season to taste
3
Heat butter in a large frying pan. Fry the mushrooms in this pan until golden brown. Fry the shallots briefly and season. Mix salad, tomatoes and marinade. Serve with mushrooms and basil cream. Drizzle with 1 tsp. oil and garnish with basil leaves. Serve with fresh baguette