Illes iceberg lettuce under a warm mushroom cap

Ingredients for 2 servings:

• ½ small iceberg lettuce
• 400 g mushrooms, small
• 1 large onion(s)
• ½ tsp caraway powder
• 2 tsp oil
• mineral water
• 1 tsp vegetable broth, instant
• spice mix
• 1 tsp vinegar
• 1 tsp sugar
• ½ tsp mustard, medium hot
• ½ tsp ketchup
• Salt and pepper, from the mill
• Chili, as needed and to taste
• 2 tbsp sour cream
• ½ tsp potato starch, for binding
• e.g. Parmesan, finely grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a quick and filling salad for a low-fat diet

Cut the iceberg lettuce into thin strips. Arrange on the plates. For the topping, sauté the finely chopped onion in 1-2 tsp of oil with a little mineral water and ground caraway (important! enhances the mushroom flavor) and granulated vegetable stock in a pan. Quarter the mushrooms, add them to the onions, sauté briefly and season with vinegar, sugar, mustard, salt, freshly ground pepper, ketchup and a little chili, and bring to a simmer. Mix the sour cream with the potato starch and use this to thicken the mushrooms. Pour hot over the salad and eat immediately! The Parmesan cheese adds a delicious touch. The finely grated Parmesan cheese melts on the hot mushrooms. Tips: Instead of fresh mushrooms, you can also use canned mushrooms. Finely chopped chanterelles are also delicious. The salad can also be topped with grilled cheese.