- White mushrooms - 300 Grams
- Lettuce leaves - - To taste (Suitable for almost any kind of salad and in the quantity that you like best)
- Peanuts - 50 Grams
- Vegetable oil - 3 Art. spoons (Two spoons for refueling, one for frying mushrooms)
- Lemon juice - 1 piece
- Honey - 1 Teaspoon
- Balsamic vinegar - 1 st. a spoon
- Salt - - To taste
- Freshly ground pepper - - To taste
Clean white mushrooms, peel off the ground and twigs, cut off the hard and damaged parts, rinse well a few times and dry on a towel. Cut into thin slices or slabs - as you like. Wash the leaves of lettuce, discarded in a colander, then dried. Heat the frying pan without oil and lightly fry peanuts, stirring constantly with a wooden spatula, so as not to burn. Prepare a refueling: honey grind with oil (you can olive, but with peanut - it's just a bomb!), Lemon juice, salt and pepper. In the same pan, where peanuts were roasted, in a small quantity of oil, fry the mushrooms until they are red. Lightly cool. On a large flat plate to scatter lettuce leaves, lay out warm mushrooms and sprinkle with nuts. Top with a dressing gown.
Servings: 3-4