Penny Cap Mushroom Salad with Parmesan and Chestnuts
El invitado de invierno7
9
510
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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
- 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
- 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.
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.