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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.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
475.4
kcal
4.1g
grams
50.3g
grams
2.5g
grams
Ingredients
4servings
Romano lettuce
1 
head
Button mushrooms
10 
pc
Sour cream
100 
g
Herbes de Provence
1 
tsp
Vegetable oil
100 
ml
Butter
100 
g
Vegetable seasoning
 
to taste
Water
200 
ml
Cooking steps

  • 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.

    Required ingredients:
    1. Butter: 100 g

  • 4

    Then add 50 ml of vegetable oil.

    Required ingredients:
    1. Vegetable oil: 100 ml

  • 5

    Put the chopped mushrooms in the oil.

    Required ingredients:
    1. Button mushrooms: 10 pieces

  • 6

    Add Provencal herbs.

    Required ingredients:
    1. Herbes de Provence: 1 teaspoon

  • 7

    Add spices for the vegetables.

    Required ingredients:
    1. Vegetable seasoning:  to taste

  • 8

    Simmer for about 10 minutes.

  • 9

    Dilute the sour cream with water and mix well.

    Required ingredients:
    1. Water: 200 ml
    2. Sour cream: 100 g

  • 10

    Add sour cream to the mushrooms and simmer for another 5 minutes.

    Required ingredients:
    1. Sour cream: 100 g

  • 11

    Place the cooked mushrooms in the chopper bowl.

  • 12

    Prepare the puree.

  • 13

    Cut the salad into four pieces.

    Required ingredients:
    1. Romano lettuce: 1 head

  • 14

    Heat the pan and add the remaining vegetable and butter (50 grams each).

    Required ingredients:
    1. Vegetable oil: 100 ml
    2. Butter: 100 g

  • 15

    Put the salad on the frying pan.

  • 16

    Fry on both sides and sprinkle with vegetable spices.

    Required ingredients:
    1. Vegetable seasoning:  to taste

  • 17

    Cool the prepared salad and sauce a little.

  • 18

    Place the salad on a plate and drizzle with sauce.

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