Mushroom and Brussels sprouts salad
- 100 g shiitake mushrooms
- 250 g baby chestnut mushrooms
- 400–500 g Brussels sprouts
- 2 carrots
- 150 g diced bacon
- 3 cloves of garlic
- juice of a lemon
- olive oil, salt
Cook the brussels sprouts in water, drain, then set to one side.
Fry the finely diced bacon in a little olive oil. Add the carrot batons and sliced shiitake mushrooms. Season with salt and add the crushed garlic, then, after a few minutes, add the whole baby mushrooms. If small-headed mushrooms
are not available, you can use ordinary mushrooms cut into quarters.
Sauté the ingredients together, then stir in the Brussels sprouts.
Sprinkle with fresh lemon juice and serve at once.