Penny Cap Mushroom Salad with Parmesan and Chestnuts

El invitado de inviernoReviews(1)
Abi S.: "The salad brings together bitter, sour and salty…" Read More
9Ingredients
510Calories
10Minutes

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.

Ingredients

  • 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

  1. Mince the garlic and mix with the oil.
  2. Slightly crush the sage leaves and add to the oil.
  3. Season with salt and black pepper.
  4. 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.
  5. Make an incision on the chestnuts and microwave for 30 seconds to loosen the skin. Peel and slightly crush.
  6. Pour a drizzle of sherry vinegar on the mushrooms.
  7. Serve with crushed chestnuts and Parmesan cheese slices on top.
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NutritionView more

510Calories
Sodium30%DV710mg
Fat63%DV41g
Protein20%DV10g
Carbs9%DV27g
Fiber32%DV8g

PER SERVING *

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)

Yummly User
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.