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Lamb's Lettuce with Mushrooms   Recipe with Urbitter® Bio Granulat (Bitter Bio Granulate) Lamb's Lettuce with Mushrooms (side dish for 4 persons) - 250 g lamb's lettuce - 250 g mushrooms - 3 dessert spoonfuls vegetable fat - sea salt, fresh pepper - 1 half a cup of white wine - 2 dessert spoonfuls red wine vinegar - 3 dessert spoonfuls olive oil - 2 teaspoonfuls Urbitter® Bio Granulat (gives the lamb's lettuce back its original bitter taste) - freshly made croutons Clean the lamb's lettuce thoroughly and dry off well. Clean, dry off and quarter mushrooms, heat and turn them briefly in a large frying pan. Add salt and pepper to taste. Add the white wine, close the pan with a lid and steam for approx. 1 minute. Put the lamb's lettuce into a large bowl. Mix together the vinegar, oil, granulate, salt and pepper in a small dish and pour over the lettuce. Put the mushrooms, together with the juice from the frying pan, over the lettuce. Mix everything together well. Finally spread the crispy croutons over the salad.     « print « back « top