Warm mushroom salad

Ingredients for 2 servings:

• 500 g mushrooms, fresh
• 200 g crème fraîche
• 250 g cocktail tomatoes
• 200 g cucumber(s) (mini cucumbers)
• 1 large onion(s)
• 2 pinches of cinnamon powder
• 1 tsp lemon juice
• 5 pinches of pepper
• 5 pinches of salt
• 350 g lamb’s lettuce
• n. B. Fresh herbs (basil, chives, parsley, thyme, sage, rosemary, oregano), chopped
• 3 tbsp oil (safflower oil)
• 2 tsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the onion and slice thinly, then clean the mushrooms (a smaller brush is suitable for this), halve them, and also slice them thinly. Heat both ingredients thoroughly in a pan. Wash the lamb’s lettuce and tear the leaves into a bowl. Slice the baby cucumbers and cherry tomatoes, then add them to the bowl. Add the crème fraîche to the onion and mushrooms and stir over low heat. Add salt, pepper, and lemon juice. Bring to a simmer, then add the cinnamon. Mix everything well. Pour the oil and vinegar over the salad in the bowl and sprinkle with the freshly chopped herbs. Finally, add the warm mushrooms and the vinaigrette and mix well.