Rocket salad with fried oyster mushrooms

Name: Rocket salad with fried oyster mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 40 g Pine nuts; 250 g Rocket; 250 g cherry tomatoes; 250 g small oyster mushrooms; 1-2 Garlic cloves; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp White balsamic; 3 TABLESPOONS Germ oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

40 g Pine nuts
250 g Rocket
250 g cherry tomatoes
250 g small oyster mushrooms
1-2 Garlic cloves
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp White balsamic
3 TABLESPOONS Germ oil

Directions

1
Roast the pine nuts in a pan without fat and let them cool down. Select the rocket, wash and drain well. Wash tomatoes, dab dry and cut into quarters. Clean oyster mushrooms and possibly halve them. Peel garlic and press it through a garlic press. Heat the fat in a pan and fry the oyster mushrooms until golden brown, turning them over.
2
Finally add garlic, fry them and season with salt and pepper. Remove the mushrooms from the pan and deglaze the frying stock with 2 tablespoons of water and vinegar. If necessary, season with a little salt and pepper and stir in the oil. Mix rocket and tomatoes, arrange on plates and sprinkle with pine nuts. Serve with lukewarm oyster mushrooms. Drizzle with vinaigrette and serve immediately
3
Variation with 100 g salami in fine slices