Leaf Salad with Mushrooms and Raspberry Vinegar
A simple spring salad to have a picnic and enjoy the good weather.
Ingredients
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2 minced garlic cloves
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900 grams of assorted mushroom | assorted (portobelo, paris and shiimeji) coarsely chopped
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1/2 lemon
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Assorted leaves (Romaine lettuce, curly lettuce, arugula)
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salt
Preparation Method
- In a skillet, sauté the garlic in 2 tablespoons of oil until wilted.
- Add the mushrooms and cook for 5 to 10 minutes or until they begin to wilt.
- Season with salt, pepper and lemon juice.
- Remove from heat, add vinegar and remaining oil.
- Arrange the leaves in a salad bowl and serve with the mushrooms still warm.
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