Penny Cap Mushroom Salad With Parmesan And Chestnuts

• 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
• 6 3/8 tablespoons Parmesan cheese sliced
• sherry vinegar

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.

garlic, virgin olive oil, handful sage, salt, ground white pepper, mushrooms, handful chestnuts, parmesan cheese, sherry vinegar

Taken from www.yummly.com/recipe/Penny-Cap-Mushroom-Salad-with-Parmesan-and-Chestnuts-632154 (may not work)