Rocket oyster mushroom salad

Name: Rocket oyster mushroom salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 ml Balsamic vinegar; 1 TABLESPOON + 1/2 tsp sugar; 6 TABLESPOONS Olive oil; 200 g Rucola Salad; 8 discs Fillet of beef (approx. 30 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Oyster mushrooms; 60 g sliced parmesan cheese; 7-10 Tbsp Thyme

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 ml Balsamic vinegar
1 TABLESPOON + 1/2 tsp sugar
6 TABLESPOONS Olive oil
200 g Rucola Salad
8 discs Fillet of beef (approx. 30 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Oyster mushrooms
60 g sliced parmesan cheese
7-10 Tbsp Thyme

Directions

1
Reduce vinegar and 1 tablespoon of sugar by half. Mix with 3 tablespoons of olive oil. Clean, wash and chop the arugula a little smaller. Wash the fillet slices, dab dry and tap flat.
2
Season with salt, pepper and 1 pinch of sugar each. Clean the oyster mushrooms. Heat 2 tablespoons of oil in a large pan. Fry the oyster mushrooms in it, season with salt and pepper. Fry the fillet slices in 1 tablespoon of hot oil on each side over high heat.
3
Arrange rocket, oyster mushrooms and fillet slices in portions. Drizzle marinade over them. Sprinkle with parmesan. Serve garnished with thyme blossom.