Oyster mushroom salad with raspberry dressing

Ingredients for 4 servings:

• 400 g oyster mushrooms
• 2 shallots
• 2 tbsp butter
• 1 head of lettuce
• 1 tbsp vinegar (raspberry vinegar)
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the oyster mushrooms. Peel the shallots and dice finely. Brown the mushrooms and shallots in batches in hot butter. Pat the washed lettuce dry and slice. Place the lettuce slices on ovenproof plates, drizzle with raspberry vinegar, and season with salt and pepper. Heat the salad in a preheated oven at 200°C (400°F) or 170°C (350°F) for about 30 seconds. Arrange the oyster mushrooms on the salad and serve immediately. Serve with baguette, for example. Heating the vinegar in the oven intensifies the flavor. The salad can also be eaten cold, but will require more vinegar. Alternatively, use seasonal mushrooms.