Green Salad with Mushrooms
Rub the oyster mushrooms clean, cut in halves or quarters. Rinse and spin dry lettuce. Heat 3 tablespoons of oil in a pan and sautée the oyster mushrooms. When the mushrooms start to release moisture, remove the pan from the heat. Season with salt and pepper.
Peel the onions and cut into thin rings. In a large bowl, toss the lettuce with the onion, 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt and pepper. Mix in the lukewarm oyster mushrooms and serve the salad immediately. Serve with fresh white bread.