The green salad should be washed, dried and coarsely chopped.
Prepare the dressing: mix olive oil, vinegar (you can use red or white wine), soy sauce, pepper.
Slice the mushrooms, finely chop the garlic and parsley, chop the parmesan shavings.
Season the salad and let it brew.
While the salad is being infused, fry the mushrooms in olive oil, add butter, finely chopped garlic and parsley, salt.
Put a layer of lettuce leaves on a plate, put warm mushrooms on top and continue alternating layers of lettuce leaves and mushrooms. Layers - thin, according to the specified amount. Sprinkle cheese crumbs on top of the salad and garnish with a sprig of dill.