Penny Cap Mushroom Salad with Parmesan and Chestnuts

Name: Penny Cap Mushroom Salad with Parmesan and Chestnuts
Total time: 600 s
Yield: 2 servings
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; 2 2/13 jiggers parmesan cheese sliced; sherry vinegar

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Penny Cap Mushroom Salad with Parmesan and Chestnuts

9Ingredients

510Calories

10Minutes

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.

Ingredients

servings:

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

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Directions

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