Lenten salad with oyster mushrooms and champignons

Lenten saladPhoto: Andrey KrasnovInvestients:

  • 1 pack of oyster mushrooms;
  • 8-10 mushrooms;
  • two handfuls of arugula and chard mixture or any lettuce leaves;
  • 5 tbsp. l vegetable oil;
  • 4 slices of white bread (look at the composition so that there is no margarine or butter);
  • 1 tsp dry thyme;
  • salt pepper;
  • 1 onion (optional).

Refueling:

  • 2 tbsp. l. vegetable oil;
  • 1 tbsp. l mustard with grains;
  • 1 tbsp. l wine vinegar.

Preparation:

  • Dry the bread in the oven or in a pan without oil, break it into small pieces of arbitrary shape.
  • Rub the champignons with a damp cloth, rinse the oyster mushrooms, cut off the legs, cut the caps into straws.
  • Fry the champignons in a frying pan in hot oil for 10 minutes, then add the oyster mushrooms. Stir, stirring, no longer than 10 minutes, salt, pepper, sprinkle with thyme.
  • Put lettuce leaves on a large plate, top with warm mushrooms, put crackers, pour dressing.
  • If you want to make a salad with onions, first fry the onions, chopped into thin half rings and then add the mushrooms.

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