Ingredients
- 30 ml (2 tbsp) olive oil
- 400 g small brown mushrooms
- 1 garlic clove, finely chopped
- 50 g Gruyère shavings
- a few sprigs of fresh thyme
- 3 cabanossi sticks or thin salami sticks, thinly sliced
- 3 tbsp caperberries
- a handful of rocket leaves
- salt and freshly ground black pepper, to taste
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- 30 ml (2 tbsp) olive oil
- 400 g small brown mushrooms
- 1 garlic clove, finely chopped
- 50 g Gruyère shavings
- a few sprigs of fresh thyme
- 3 cabanossi sticks or thin salami sticks, thinly sliced
- 3 tbsp caperberries
- a handful of rocket leaves
- salt and freshly ground black pepper, to taste
Instructions
1. Heat a pan with the oil over medium heat. Add the mushrooms, garlic, and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle with fruity olive oil just before serving.
|
1. Heat a pan with the oil over medium heat. Add the mushrooms, garlic, and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle with fruity olive oil just before serving.
