Grilled Oyster Mushrooms – E&T

1. clean the spring onions, cut only the white and light green into rings. Finely dice bacon and fry in 2 tbsp. oil until crispy. Add spring onions and sauté in 2 min. until translucent. Extinguish with clear soup and vinegar, season heartily with salt and pepper.

Clean the mushrooms and place them on a greased baking tray with the lamellae side up, brush evenly with the remaining olive oil and grill under the heated oven grill on the 2nd rack from the top for 3-4 minutes, turning once to the other side.

Finely chop the parsley. Separate lettuce hearts into leaves and place on a platter. Season the mushrooms with salt and pepper and place on the lettuce. Drizzle with the bacon sauce and bring to the table sprinkled with parsley and shaved Parmesan. Baguette goes well with this.

Our tip: Use bacon with a subtle smoky note!

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