Arugula Salad with Sautéed Porcini Mushrooms

Ingredients

• 2 bunches arugula
• 100 g porcini mushrooms
• 70 g shallots
• 100 g cherry tomatoes
• 8 tbsp olive oil
• 3 tbsp Lemon juice
• Salt
• Pepper
• sugar
• 20 g butter
• 20 g grated Parmesan

Instructions

1. 1.

   Clean and rinse the arugula, then pat it dry. Clean the porcini mushrooms carefully and halve them.

2. 2.

   Dice the shallots. Finely chop the garlic. Cut the tomatoes in half or quarters depending on size.

3. 3.

   Whisk olive oil and lemon juice together in a bowl, seasoning with salt, pepper, and a pinch of sugar. Add the arugula and gently toss.

4. 4.

   Melt butter in a pan, then sauté the porcini mushrooms, shallots, and garlic for 2 minutes over medium heat until golden brown.

5. 5.

   Add the tomatoes, cook for 30 seconds, and season with salt, pepper, and a pinch of sugar.

6. 6.

   Plate the mixture of arugula, porcini mushrooms, and tomatoes. Sprinkle grated Parmesan on top.