Mushroom salad with cucumber and tomatoes

Ingredients for 4 servings:

• 500 g mushrooms or oyster mushrooms
• 1 medium-sized onion(s), finely chopped
• 1 tbsp olive oil
• 2 tbsp parsley (flat), finely chopped
• 1 m.-sized cucumber(s), pitted and finely diced
• 3 m.-large tomato(s), pitted and cut into strips
• 3 tbsp olive oil
• 1 ½ tbsp white wine vinegar
• Salt and pepper, black from the mill
• 1 small head of iceberg lettuce

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

nice and fresh, can also be prepared

Slice the mushrooms. Heat 1 tablespoon of olive oil in a large nonstick pan. Sauté the mushroom slices and diced onion until they are just tender and no longer release any liquid; do not brown. Once the contents of the pan have cooled, mix them with the tomato strips, diced cucumber, and 1 tablespoon of chopped parsley. Place 1.5 tablespoons of white wine vinegar in a small bowl and whisk with a good pinch of salt until the salt has dissolved. Whisk in the olive oil and season with black pepper. Pour the dressing over the mushroom salad and let it sit in the refrigerator for at least 2 hours. Wash the iceberg lettuce, cut it into thin strips, and arrange it on the plates. Remove the mushroom salad from the refrigerator 30 minutes before serving, season again with salt and pepper to taste, and then arrange it on top of the iceberg lettuce. Sprinkle with the remaining tablespoon of chopped parsley. The mushroom mixture can also be prepared a day in advance according to the recipe, but I found it a bit watery.