Rocket mushroom salad with croutons

Name: Rocket mushroom salad with croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g mixed mushrooms (e.g. small mushrooms,; 7-10 Tbsp oyster mushrooms, chanterelles); 2 Garlic cloves; 2 small carrots; 1 Mini Romaine lettuce; 50–60 g Arugula (rocket); 125 g Ciabatta or baguette; 2 tablespoons (25 g) Pine nuts; 4-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4-5 Tbsp White wine vinegar; 1 TEASPOON medium hot mustard; 30 g Parmesan (piece)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g mixed mushrooms (e.g. small mushrooms,
7-10 Tbsp oyster mushrooms, chanterelles)
2 Garlic cloves
2 small carrots
1 Mini Romaine lettuce
50–60 g Arugula (rocket)
125 g Ciabatta or baguette
2 tablespoons (25 g) Pine nuts
4-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4-5 Tbsp White wine vinegar
1 TEASPOON medium hot mustard
30 g Parmesan (piece)

Directions

1
Clean and wash the mushrooms and, depending on their size, halve or quarter them. Peel garlic and chop finely. Peel, wash and cut carrots into sticks. Clean, wash and drain leaf salads. Dice bread.
2
Roast the pine nuts in a pan without fat until golden brown and take them out. Heat 1 tablespoon of oil in the pan. Sauté the garlic in it. Add bread and fry until crispy. Take out.
3
Heat 1-2 tablespoons of oil in a frying pan. Fry all mushrooms in it for 3-4 minutes. Add carrots and fry briefly. Season everything with salt and pepper. Let it cool down a little bit.
4
Mix vinegar, salt, pepper, 1 pinch of sugar and mustard. Stir in 2-3 tablespoons of oil. Slice or grate the parmesan. Pluck salads a little smaller. Mix with mushrooms, croutons and marinade. Arrange on plates and sprinkle Parmesan cheese on top.