Pan-Roasted Mushroom Salad with Garlic Croutons
25 min
Veggie
36105
For 2 Portions
130 g
mushroom
130 g
oyster mushroom
126 g
king oyster mushroom
60 g
baby spinach
60 g
ciabatta bread
60 g
pecorino cheese
30 g
pine nut
4 sprig(s)
thyme, fresh
4 tbsp
olive oil
1 clove(s)
garlic
1 tbsp
balsamic vinegar
salt
pepper
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Dice ciabatta into cubes.