Lamb’s lettuce with mushrooms


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
Serves 4

  • 200 g brown mushrooms
  • 1 tbsp lemon juice
  • 1 tbsp clarified butter
  • salt
  • pepper
  • ½ bunch parsley
  • 1 garlic clove
  • 180 g lamb’s lettuce
  • 2 tbsp raspberry vinegar
  • 4 tbsp sunflower oil
  • 2 tbsp pumpkin seeds
  1. 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.
  2. Wash and shake dry the parsley and chop the leaves. Peel and crush the garlic, and stir into the mushrooms with the parsley.
  3. 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.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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