Roasted Oyster Mushrooms on Arugula

Have fun preparing this mushroom dish!

1. arugula rinse, shake dry and pick into bite-sized pieces. Stir vinegar through with salt, mustard, pepper and cold pressed oil.

Heat the frying oil in a frying pan. Rub mushroom caps dry and toast briefly on each side in frying pan. Season with rosemary, salt and pepper. Push the mushrooms to the edge of the frying pan. Peel the garlic, cut into fine slices and roast in the frying pan until golden brown.

Blanch (scald) tomatoes with boiling water, skin, halve and remove seeds. Cut the flesh into cubes. Pull the arugula leaves through the marinade, distribute evenly with the tomato cubes on four plates and put the hot mushrooms on top.

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