Preparation time: cca. 15 minutes (plus braising and toasting time)
Per portion cca. 98 kcal / 412 kJ
2 g P, 8 g F, 1 g CH
- 200 g brown mushrooms
- 1 tbsp lemon juice
- 1 tbsp clarified butter
- ½ bunch parsley
- 1 garlic clove
- 180 g lamb’s lettuce
- 2 tbsp raspberry vinegar
- 4 tbsp sunflower oil
- 2 tbsp pumpkin seeds
- Trim the mushrooms, then wipe with damp kitchen paper and halve. Drizzle with the lemon juice, then sauté in the hot clarified butter for 2 minutes, stirring frequently. Add salt and pepper to taste.
- Wash and shake dry the parsley and chop the leaves. Peel and crush the garlic, and stir into the mushrooms with the parsley.
- Wash and spin dry the lamb’s lettuce, trim and put in a bowl. Mix with a dressing prepared from the raspberry vinegar, sunflower oil, salt and pepper, then place on plates. Dry fry the pumpkin seeds in a pan until golden. Spoon the mushrooms and sprinkle the salad with the pumpkin seeds.