Spicy mushroom salad

Ingredients for 5 servings:

• 500 g mushrooms, brown
• 1 large pointed pepper
• 1 chili pepper(s)
• 50 g cashew nuts
• ½ tsp fennel seeds
• 2 tsp sesame seeds
• 2 tbsp oil for frying
• 2 tbsp Balsamic vinegar, lighter or Condimento Bianco
• Salt and pepper, freshly ground
• some parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the mushrooms and halve or quarter them depending on their size. Wash the pointed bell peppers and chili pepper, dry them thoroughly, and clean them. Cut the bell peppers into strips, finely chop the chili pepper or cut them into very thin strips. Pluck the parsley leaves from the stems and chop them. Roughly grind the fennel. Roast the cashews in a pan without fat, place them on a plate, and then roast the fennel and sesame seeds in the pan without fat. Add them to the cashews on the plate. Heat the oil in the pan and fry the mushrooms over high heat, turning occasionally. Towards the end of the cooking time, stir in the bell peppers and chili pepper and fry briefly. Remove the pan from the heat, stir in the vinegar, cashews, and seeds, and season with salt and pepper. Arrange the mushrooms on plates, sprinkle with parsley, and serve lukewarm. As a starter, the quantity is sufficient for about 5 people, with some bread as a main course or dinner for about 2 people.