John Myers
Contents
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Ingredients
- 250 g Fresh chanterelles
- 2 Shallots
- 3 tbsp Olive oil
- 2 tsp Brown sugar
- Salt
- Pepper from the grinder
- 6 tbsp Balsamic vinegar
- 1 bunch Arugula
- 40 g Parmesan
- 200 g Parma ham thinly sliced
Instructions
- Wash and clean the chanterelles, pat dry well. Peel and finely dice shallots. Heat the oil in a pan and fry the mushrooms vigorously. Add shallots and fry briefly. Sprinkle with sugar, sweat and deglaze with vinegar. Bring to the boil, season with salt and pepper.
- Wash and clean the rocket, shake it dry and roughly chop. Coarsely grate the Parmesan. Spread the Parma ham on a plate. Spread the mushrooms on top. Sprinkle with rocket and a little Parmesan, drizzle with mushroom and balsamic sauce. Add the rest of the Parmesan cheese.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 3.1gProtein: 9.6gFat: 17.4g
