Mushroom salad with orange
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For 1 person
250 g of fresh mushrooms
1 handful Arugula
1 handful of radicchio di Chioggia
2 sprigs of fresh mint
1 piece of stalk of lemon grass (about 2 cm)
extra virgin olive oil
Broil stainless Pan sauté the sliced mushrooms in oil until they have absorbed the water and tend to color: almost cooked, add salt.
Let it cool, then merged with Arugula, radicchio, cut into strips, calamint leaves, lemon grass, fine cut and orange cut into pieces of approx. 1 cm. Slurp!!
P.s. I tried it as well, with the baked mushrooms, but I think even with raw mushrooms is yummy, maybe even tastier ...
(Thanks to Antonella Sagone)