Oyster mushrooms with arugula

Ingredients for 2 servings:

• 1 beefsteak tomato(s)
• 100 g arugula
• 250 g oyster mushrooms
• 1 clove(s) garlic
• 3 tbsp oil
• salt and pepper
• 1 tsp walnut oil
• 1 tsp balsamic vinegar
• 20 g Parmesan cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Remove the stem end of the tomato, briefly blanch the tomatoes, peel them, and quarter them. Squeeze out some of the juice with your hands. Cut the tomatoes into pieces. Wash the arugula leaves, spin them dry, and pick off the coarse stalks. Clean the oyster mushrooms, removing any tough stems and quartering them. Finely slice the garlic. Heat the oil in a pan. Fry the mushrooms over medium heat for 5 minutes, turning occasionally, season with salt and pepper, and add the garlic. Remove the mushrooms from the pan. Divide the arugula and tomato pieces between 2 plates, sprinkle with salt and pepper, and add the mushrooms. Mix the pan juices with the walnut oil and balsamic vinegar and drizzle the sauce over the mushrooms and salad. Grate the Parmesan cheese on top.