Lamb's Lettuce with Sauteéd Oyster Mushrooms
Rinse lamb's lettuce thoroughly, trim and shake dry. Rinse radicchio. Cut lemon in half. Squeeze juice from one half and cut the other half into slices.
Wipe oyster mushroom clean with a paper towel. Cut into smaller pieces if desired and dust with flour.
Heat clarified butter in a pan. Add mushrooms and sauté, stirring constantly, about 5 minutes. Deglaze with soy sauce and oyster sauce. Cook 2-3 minutes more.
Divide lamb's lettuce, radicchio and mushrooms among plates, drizzle with lemon juice and garnish with lemon slices.