penny cap mushroom salad with parmesan and chestnuts
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.
garlic cloves, virgin olive oil, sage leaves, salt, ground white pepper, mushrooms, chestnuts, parmesan cheese, sherry vinegar
- 2.0 garlic cloves
 - 5.0 tablespoon virgin olive oil
 - 1.0 handful sage leaves
 - salt
 - ground white pepper
 - 2.0 mushrooms
 - 1.0 handful chestnuts
 - 40.0 gram parmesan cheese
 - sherry vinegar

- mince the garlic and mix with the oil.
 - slightly crush the sage leaves and add to the oil.
 - season with salt and black pepper.
 - 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.
 - make an incision on the chestnuts and microwave for 30 seconds to loosen the skin.
 - peel and slightly crush.
 - pour a drizzle of sherry vinegar on the mushrooms.
 - serve with crushed chestnuts and parmesan cheese slices on top.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 garlic cloves
- 5.0 tablespoon virgin olive oil
- 1.0 handful sage leaves
- salt
- ground white pepper
- 2.0 mushrooms
- 1.0 handful chestnuts
- 40.0 gram parmesan cheese
- sherry vinegar

 ### Assistant: The ingredients you'll need are:
- 2.0 garlic cloves
- 5.0 tablespoon virgin olive oil
- 1.0 handful sage leaves
- salt
- ground white pepper
- 2.0 mushrooms
- 1.0 handful chestnuts
- 40.0 gram parmesan cheese
- sherry vinegar


You can follows these steps to make the recipe:
- mince the garlic and mix with the oil.
- slightly crush the sage leaves and add to the oil.
- season with salt and black pepper.
- 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.
- make an incision on the chestnuts and microwave for 30 seconds to loosen the skin.
- peel and slightly crush.
- pour a drizzle of sherry vinegar on the mushrooms.
- serve with crushed chestnuts and parmesan cheese slices on top.
- .

