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Tuscan Bean Salad with Sautéed Oyster Mushrooms & Crispy Sage
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25 min
Quick
Gurkerl Küche
Ein herrlicher toskanischer Hauptspeisensalat für den Herbst: Zarte weiße Bohnen mariniert mit frischer Zitrone und feinstem Olivenöl, kombiniert mit saftig in der Pfanne gebratenen Austernpilzen, knusprigem Salbei, würzigem Rucola, gehobeltem Grana Padano und goldbraun im Backrohr gerösteten Ciabatta-Croutons.
Preparation method
Oven-baked garlic croutons
Preheat the oven to 200 °C top/bottom heat. Cut the ciabatta bread into bite-sized cubes of approx. 2 cm. Finely chop one clove of garlic.
Spread the bread cubes on a baking sheet lined with baking paper, drizzle with 1 tablespoon of olive oil, and toss with the chopped garlic and a pinch of fine salt. Bake in the preheated oven for 8–10 minutes until golden brown and crispy, then let cool briefly.
Sauté oyster mushrooms & sage
Dry-clean the oyster mushrooms and tear or cut them into bite-sized strips. Thinly slice the second clove of garlic. Pluck the fresh sage leaves from the stems.
Chef's tip
Tip: For an even more intense flavor, drizzle a few drops of high-quality Aceto Balsamico di Modena over the salad before serving.
Ingredients
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