Fried Romano with Mushroom Sauce
4 servings
30 minutes
This is a great alternative to chicory, fennel or onion. A very simple and tasty side dish. It will be very good with any sauce based on sour cream or cream. It is prepared very quickly both in a frying pan and on an open fire or grill.
1
Prepare mushrooms and salad.
2
Wash and clean the mushrooms, then cut them into four pieces.
3
Put 50 grams of butter in a heated pan.
- Butter: 100 g
4
Then add 50 ml of vegetable oil.
- Vegetable oil: 100 ml
5
Put the chopped mushrooms in the oil.
- Button mushrooms: 10 pieces
6
Add Provencal herbs.
- Herbes de Provence: 1 teaspoon
7
Add spices for the vegetables.
- Vegetable seasoning: to taste
8
Simmer for about 10 minutes.
9
Dilute the sour cream with water and mix well.
- Water: 200 ml
- Sour cream: 100 g
10
Add sour cream to the mushrooms and simmer for another 5 minutes.
- Sour cream: 100 g
11
Place the cooked mushrooms in the chopper bowl.
12
Prepare the puree.
13
Cut the salad into four pieces.
- Romano lettuce: 1 head
14
Heat the pan and add the remaining vegetable and butter (50 grams each).
- Vegetable oil: 100 ml
- Butter: 100 g
15
Put the salad on the frying pan.
16
Fry on both sides and sprinkle with vegetable spices.
- Vegetable seasoning: to taste
17
Cool the prepared salad and sauce a little.
18
Place the salad on a plate and drizzle with sauce.
