2 tablespoons olive oil • 400 g/14 oz button or chestnut mushrooms, sliced • 1 clove garlic
50 g/2 oz speck (Austrian smoked 11am), cut into strips
200 g/7 oz lamb's lettuce quantity Vinaigrette, made with balsamic vinegar
salt and pepper


1.Heat the olive oil in a pan, add the mushrooms, garlic andspeck and cook over a high heat for 2-3 minutes. Reduce the heat, remove and discard the garlic and season with salt and pepper.
2.Remove the pan from the heat and leave to cool slightly.
3.Divide the lamb's lettuce among four plates and add the vinaigrette. Place the mushrooms and speck in the middle of each plate and serve immediately.

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