Preparation
Crush all the spices and herbs with the salt in a mortar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_1_M.jpg)
Peel and slice the garlic. Trim the meat and rub with the salt and herb mixture. Place in a dish. Scatter over the garlic, cover with foil and marinate in the fridge for at least 3 days, preferably 1 week, turning once a day.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_2_M.jpg)
Wash the parsley, shake dry and finely chop. Clean and halve the mushrooms.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_3_M.jpg)
Heat 2 tbsp oil in a pan and saute the mushrooms until softened. Remove from the heat and mix in the wine and parsley. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_4_M.jpg)
After a week, remove the meat from the marinade and slice very thinly with a very sharp knife.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_5_M.jpg)
Wash the lettuce, shake dry and cut or tear into bite-size pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_6_M.jpg)
Gently mix the meat and the mushrooms. Season with with lemon juice, salt, pepper and olive oil. Serve on plates.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000339/000339_step_7_M.jpg)