Parmesan Mushroom Salad Towers

Ingredients for 4 servings:

• 80 g Parmesan, finely grated
• 175 g lamb’s lettuce
• 1 onion(s), diced
• 200 g king oyster mushrooms, small
• 3 tbsp olive oil
• salt and pepper
• 1 tsp sugar
• 75 ml balsamic vinegar, lighter
• 2 stalks of parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven (180°C fan/convection oven). Line a baking sheet with parchment paper and sprinkle the Parmesan cheese into eight equal-sized circles, leaving some space between each circle. Bake the Parmesan circles in the preheated oven for about 6-8 minutes. The cheese should be lightly browned. Remove the baking sheet and transfer the parchment paper to a wire rack to cool. Trim the lettuce and, if the lamb’s lettuce is particularly large, chop it up a bit. Halve the mushrooms if necessary. Other mushrooms will work if you can’t find king oyster mushrooms. I’ve also made it with button mushrooms. Heat oil in a pan and sauté the mushrooms. Add the onions and fry briefly. Season everything with salt and pepper, then sprinkle with sugar and sauté briefly. Add the vinegar and bring to a boil. Remove the pan from the heat and stir half of the lamb’s lettuce into the mushrooms. Transfer the rest of the salad to small plates. Place a slice of Parmesan cheese on each. Top with the mushroom salad mix. Place another slice of Parmesan cheese on top and sprinkle with parsley.