Field Salad with Sauteed Mushrooms

Ingredients

• 150 g Field salad
• 200 g small button mushrooms
• 1 tbsp Lemon Juice
• 2 tbsp pumpkin seeds
• 0.5 bunch Parsley
• 1 Garlic clove
• 1 tbsp butter
• 2 tbsp Apple cider vinegar
• 4 tbsp Vegetable oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the salad thoroughly and pat dry. Clean the mushrooms, optionally halve them, and drizzle with lemon juice.

2. 2.

   Finely chop the parsley with the peeled garlic clove. Mix vinegar with salt, pepper, and oil. Heat butter in a pan; cook the mushrooms over high heat for 2 minutes.

3. 3.

   Stir in the salt, pepper, and parsley-garlic mixture. Drizzle the salad with the dressing, sprinkle pumpkin seeds on top, and serve with the mushrooms.

4. 4.