Chanterelle on Lamb’s Lettuce

For the chanterelles on lamb’s lettuce, blanch the tomatoes briefly in boiling water (scald), rinse in ice water and peel off the skin. Halve the tomatoes, remove the seeds and cut into cubes.

Marinate the washed and dried lettuce with salt, balsamic vinegar and grape seed oil and arrange on plates. Clean the chanterelles and chop the onion. Heat some butter in a pan and sauté the chopped onion in it. Add the mushrooms, season with salt and pepper and sauté.

Finally, sprinkle the chopped parsley on top. Arrange the mushrooms on the salad and garnish with the tomato cubes.

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