Pan‑fried Porcini Mushrooms with Salad

Ingredients

• 200 g mixed leaf lettuce (e.g., romaine, arugula, oakleaf, iceberg)
• 1 red bell pepper
• 2 Tomatoes
• 1 tbsp Lemon Juice
• Salt
• Pepper
• a pinch of sugar
• 400 g porcini mushrooms
• 1 Garlic clove
• 6 tbsp Olive oil
• Chives

Instructions

1. 1.

   Wash the salad, pat dry and tear into bite‑sized pieces.

2. 2.

   Wash, trim and dice the bell pepper. Boil tomatoes briefly, cool, peel, quarter, seed and dice. Mix with lemon juice and season with salt, pepper and a pinch of sugar.

3. 3.

   Clean the porcini mushrooms and slice them. Peel and crush the garlic.

4. 4.

   Heat 2 tbsp oil in a pan. Fry the mushrooms with garlic over high heat for about 5 minutes until golden brown, seasoning with salt and pepper.

5. 5.

   Wash the chives, shake dry, cut into rings and mix with the remaining olive oil.

6. 6.

   Divide the salad onto four plates, drizzle with the oil mixture, and top with bell pepper and tomato cubes.