Penny Cap Mushroom Salad With Parmesan And Chestnuts

1. 1

   Mince the garlic and mix with the oil.

2. 2

   Slightly crush the sage leaves and add to the oil.

3. 3

   Season with salt and black pepper.

4. 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. 5

   Make an incision on the chestnuts and microwave for 30 seconds to loosen the skin. Peel and slightly crush.

6. 6

   Pour a drizzle of sherry vinegar on the mushrooms.

7. 7

   Serve with crushed chestnuts and Parmesan cheese slices on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.