Oyster mushrooms on arugula with Parmesan

Ingredients for 1 servings:

• 1 handful of arugula, possibly more
• 3 leaves of radicchio
• 150 g oyster mushrooms and/or king oyster mushrooms
• 1 small onion(s) or shallot
• some salt and pepper
• some Parmesan, sliced
• some olive oil
• some balsamic vinegar, white, dark or Crema di Balsamic vinegar
• 1 tomato(s), possibly Kumato or cocktail tomato
• Smoked bacon, without rind, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Low carb, also possible without bacon and vegan

Wash the arugula and radicchio and drain well. Cut the radicchio into strips and arrange them on a large plate with the arugula. Cut the tomato into small pieces and arrange them around the edge of the salad. Drizzle with olive oil and balsamic vinegar. Clean the mushrooms and trim off a small portion of the stem. Split large oyster mushrooms slightly; small ones can be left whole. If using king oyster mushrooms, cut them into pieces. Dice the onion. Heat olive oil in a pan and add the onion and mushrooms. Fry for about 5 minutes, turning once. If using bacon, dice it and fry it together with the mushrooms and onion. Season with a little salt (bacon and Parmesan are already salty) and pepper. Spread everything on the salad. Sprinkle Parmesan shavings over the mushrooms. Vegans can use a vegan Parmesan substitute.