Salad of fried mushrooms with cevapcici

Ingredients for 2 servings:

• 400 g cevapcici
• 100 g mushrooms
• 3 cloves garlic
• 200 g cucumber(s)
• 100 g bell peppers
• 1 stalk(s) spring onion(s)
• 3 cherry tomatoes
• 1 few stalks of parsley
• 5 tbsp balsamic cream, dark
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 4 pinches of pepper
• 4 pinches of salt
• 1 tbsp peanut oil
• 50 g butter
• 100 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick, easy, smart and very tasty

Preheat the oven to 180°C. Meanwhile, sear the cevapcici on all sides in peanut oil in a roasting pan or frying pan. In the meantime, wash the cucumber, bell pepper, spring onion, and tomato, cut them into small pieces, and place them in a salad bowl. Season with salt and pepper. When the cevapcici have browned, place them on a rack lined with baking paper in the oven. Melt the butter in the cevapcici pan. Finely chop the garlic and add it to the pan. Then cut the mushrooms into 5 mm thick cubes and sear them in the pan. This should now be done on high heat. When the mushrooms have taken on some color and have a roasting aroma, transfer them to the salad bowl. The pan juices should stay in the pan. Now deglaze the pan with water and season with salt and pepper. Leave the pan on high heat. Once everything has reduced slightly, stir in the balsamic vinegar, a little Worcestershire sauce, and the soy sauce, and continue reducing. When the reduction has reached an almost syrupy consistency, remove from the heat. Now pour some of the sauce over the salad, to taste, and garnish with parsley. Remove the cevapcici from the oven and enjoy. A good red wine goes well with it; you can also reduce it into the sauce if you prefer.