Corn salad with mushroom sauce
1 pck of lamb's lettuce
250 g fresh mushrooms
1 small onion
1/2 pck of bacon or ham cubes
2 cups of sweet cream
1-2 cloves of garlic
1 shot of white wine
Wash the corn salad, drain. Clean the mushrooms, cut into thin slices. Chop the onion and sauté with the bacon or ham. Add the mushrooms, garlic until blanched, fry gently, add white wine. Then add the cream, simmer until the sauce is creamy. If necessary, thicken with a light sauce binder.
Allow the sauce to cool slightly.
Arrange the lamb's lettuce on the plate and add the sauce to the center.
Who likes, eats it cold or warm.
Also goes well with meat or just with fresh flatbread.
