King oyster mushrooms on endive salad

Ingredients for 4 servings:

• 4 king oyster mushrooms
• ½ head of endive lettuce
• 50 ml condensed milk
• 1 clove(s) garlic
• 1 small onion(s)
• Salt
• pepper
• Sugar
• 2 tbsp white wine vinegar
• 2 tbsp sunflower oil
• some fat, or clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

delicious starter or intermediate course, vegetarian

Wash the lettuce, spin dry, and then cut into thin strips. Mix the dressing in a bowl. First, combine the vinegar with salt, pepper, and sugar, then add the oil and stir in the condensed milk until an emulsion forms. Finely dice the onion and add it to the dressing. Season the salad dressing again to taste and adjust the seasoning if desired. Add the lettuce strips to the dressing in the bowl and toss well. Arrange the salad on plates. Brush the mushrooms if necessary or clean them with a brush. King oyster mushrooms are usually relatively clean, though. Cut the mushrooms lengthwise into 3-4 thick slices each. Heat the frying fat in a pan, briefly fry an unpeeled, halved garlic clove, then add the mushroom slices and fry them on both sides. Season with salt and pepper and, if desired, add a pinch of sugar. They should be nicely browned, not stewed or boiled. Arrange the fried mushrooms in a fan shape on top of the dressed salad. Grind black pepper over the top. Serve as an appetizer with crusty baguette.