Lukewarm oyster mushrooms on salad with basil foam

Ingredients for 4 servings:

• 400 g oyster mushrooms
• 2 shallots
• 2 tbsp oil, neutral
• Lettuce, green, e.g. Lollo bianco and Frisée
• 20 small tomatoes (date cherry tomatoes)
• 1 tbsp Balsamic vinegar Bianco
• 2 tbsp olive oil
• ½ tsp mustard, medium hot
• salt and pepper
• Sugar
• ½ bunch basil
• 3 tbsp crème fraîche
• 3 tbsp whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tastes equally good to vegetarians and meat eaters

Clean and grate the oyster mushrooms, and cut into bite-sized pieces. Peel and finely dice the shallots. Clean and wash the lettuce, spin dry, and tear into pieces. Wash and dry the tomatoes, halve them, and remove the stem ends. Mix the vinegar, mustard, salt, pepper, and sugar; stir in the olive oil. Wash the basil, shake dry, and tear from the stems. Set aside a few leaves for garnish. Puree the rest with the crème fraîche and cream, season with salt and pepper. Heat the neutral oil in a pan and fry the mushrooms. Add the shallots, fry briefly, and season with salt and pepper. Toss the lettuce and tomatoes with the marinade and arrange on four serving plates. Whisk the basil cream with a hand mixer until fluffy. Serve with the oyster mushrooms next to the lettuce and garnish with basil leaves.