Leek and mushroom salad

Ingredients for 4 servings:

• 1 Ciabatta, from the previous day, sliced ​​and toasted
• 300 g shiitake mushroom(s), cleaned and sliced
• 300 g mushrooms, brown, cleaned and sliced
• 1 leek(s), halved lengthwise, cleaned and sliced
• 2 garlic cloves, finely chopped
• 6 rosemary sprigs, stripped and finely chopped
• salt and pepper
• 6 tbsp balsamic vinegar, lighter
• 1 tbsp lime juice
• some sugar
• 6 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

delicious and light

Place the ciabatta slices in a large bowl. Heat 1-2 tablespoons of oil in a pan and sauté the mushrooms until crisp. Add the garlic and leek and cook over medium heat for about 7 minutes, stirring occasionally. Season the vegetables with salt, pepper, and rosemary, remove from the heat, and let cool slightly. Mix the remaining oil with the vinegar, lime juice, a little sugar, salt, and pepper. Add the mushroom mixture and dressing to the bread and toss to combine. Let the salad sit for at least 30 minutes before serving.