Roasted Umbrella polypore on

rocketsalad for ca. 5 persons



400g fresh or 40g dried Umbrella Polypore (let the dried mushrooms soak in water before using)
500g salad rocket
200g cherry tomatoes
100g parmesan
Salt, pepper, olive oil, balsamic reduction

Cut the Umbrella Polypore as good as possible into ca. 1/2cm thick slices and roast it with a little olive oil ca. 3 minutes on each side. Turn the slices in a minute cycle. Add salt and pepper at the end.

Cut the cherry tomatoes in quarters, mix the salad rocket and the cherry tomatoes with oil, salt and pepper and place it in the middle of a plate. Now drizzle the salad with balsamic reduction to taste and place the roasted mushrooms around the salad.

Plane the parmesan cheese over the salad and the mushrooms before serving.

Tip: This recipe also works well with the Hen-of-the-Woods mushroom.