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9Ingredients
10Minutes
510Calories
Penny Cap Mushroom Salad with Parmesan and Chestnuts
El invitado de invierno
Description
This recipe for Penny Cap Mushroom Salad with Parmesan and Chestnut makes a great vegetarian lunch option or can be served as a side for dinner to accompany grilled meat or vegetables. Marinated in a garlic and sage oil for 30 minutes, the sliced penny cap mushrooms are tender and flavorful. Tossed in a sherry vinegar, the mushrooms are served with crushed chestnuts and parmesan for a salad that has a delicious blend of flavors and textures.
IngredientsUS|METRIC
US|METRIC
- 2 garlic cloves
- 5 tablespoons virgin olive oil
- 1 handful sage leaves
- salt
- ground white pepper (optional)
- 2 mushrooms (Penny Cap)
- 1 handful chestnuts (fresh)
- 40 grams parmesan cheese (sliced)
- sherry vinegar
Directions
- Mince the garlic and mix with the oil.
- Slightly crush the sage leaves and add to the oil.
- Season with salt and black pepper.
- Separate the mushroom caps and clean with a moistened rag. Fillet using a mandolin or knife. Cut into strips and add to the dressing. Marinate for a while.
- Make an incision on the chestnuts and microwave for 30 seconds to loosen the skin. Peel and slightly crush.
- Pour a drizzle of sherry vinegar on the mushrooms.
- Serve with crushed chestnuts and Parmesan cheese slices on top.
NutritionView more
510Calories
Sodium30% DV710mg
Fat63% DV41g
Protein20% DV10g
Carbs9% DV27g
Fiber32% DV8g
| Calories510Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium710mg30% |
| Potassium390mg11% |
| Protein10g20% |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber8g32% |
| Sugars<1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Abi S. 28 May 2015
★★★★★
The salad brings together bitter, sour and salty in a pleasant and fresh way. I enjoyed the delicate taste of the mushrooms. I have tried this recipe with the mushrooms cooked and actually prefer it that way. After slicing the mushrooms, I sautéed them in 3 tablespoons of extra light olive oil and salt and peppered them to taste. I love Parmesan cheese and it goes well with the mushroom. Morel and Leek Jack cheese would also taste amazing or a Monterey Jack.
