Lamb’s Lettuce with King Oyster Mushrooms, Grapes and Salad Kernels Mix

5 from 9 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 136 kcal


  • 125 g King oyster mushrooms
  • 30 g Blue seedless grapes
  • 3 tablespoon Salad kernels mix
  • 60 g Lamb's lettuce
  • 0,5 Red Onion
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Sweet paprika powder
  • 2 teaspoon Clarified butter
  • 2 teaspoon Balsamic vinegar with fig
  • Salt and pepper


  • Clean the king oyster mushrooms with a vegetable brush and cut into slices. Fry them in a pan with clarified butter until crispy. Turn off the heat shortly before the end of the roasting time. Add the lettuce stones. Fry briefly, season with the herbs of Provence, paprika powder, salt and pepper and set aside.
  • Put the lamb's lettuce (mine was already washed) on a plate. Pour the washed grapes and the onion cut into rings over the salad. Add the king oyster mushrooms with the seeds to the salad.
  • Drizzle the balsamic vinegar over the salad and serve immediately.


Serving: 100gCalories: 136kcalCarbohydrates: 5.6gProtein: 2.9gFat: 11.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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