Lamb's lettuce with sautéed porcini mushrooms and bacon

Ingredients for 4 servings:

• 4 slice(s) black bread, Bergisches
• 1 tbsp butter
• 2 tbsp olive oil
• 2 tbsp butter
• 1 sprig(s) of thyme
• 200 g porcini mushrooms
• salt and pepper
• 150 g streaky bacon (one thick slice)
• 80 g lamb’s lettuce, green, cleaned
• 80 g lamb’s lettuce, red, cleaned
• 80 ml balsamic vinegar
• 2 tbsp walnut oil
• 2 tbsp Dijon mustard, coarse
• 2 tbsp thyme, chopped
• 50 ml water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

with thyme vinaigrette and croutons of Bergisch black bread – from the October menu

Remove the crust from the black bread and cut the slices into cubes. Fry in a tablespoon of butter until crispy. Let cool on kitchen paper. Heat the olive oil and butter. Add the thyme sprig to the pan. Fry the sliced ​​porcini mushrooms in it. Remove from the pan, season with salt and pepper, and keep warm in the oven at 60°C (140°F). Meanwhile, fry the bacon, cut into thin strips, in a dry pan until crispy. Deglaze the mushroom pan with the balsamic vinegar and add the remaining vinaigrette ingredients. Drizzle the salad with the dressing and serve with the mushrooms, bacon, and croutons.