Grilled Boletus and Octopus Salad

A delightful fusion of earthy boletus mushrooms and tender grilled octopus, served over a bed of fresh greens with a zesty lemon dressing. This dish is perfect for seafood lovers looking for a unique culinary experience.

Steps

1. Preheat a grill or grill pan over medium-high heat. 2. Brush the boletus mushrooms with olive oil and season with salt and pepper. 3. Grill the mushrooms for about 3-4 minutes on each side until they are tender and have nice grill marks. 4. While the mushrooms are grilling, toss the mixed greens in a bowl with olive oil, lemon juice, salt, and pepper. 5. Slice the cooked octopus into bite-sized pieces. 6. Once the mushrooms are done, remove them from the grill and let them cool slightly before slicing. 7. To plate, arrange the mixed greens on a plate, top with grilled boletus and sliced octopus. 8. Garnish with fresh parsley and a drizzle of lemon juice if desired.

100g fresh boletus mushrooms 150g octopus (cooked and cleaned) 2 cups mixed greens (arugula, spinach, lettuce) 1 tablespoon olive oil 1 tablespoon lemon juice Salt and pepper to taste Fresh parsley for garnish