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Ingredients
- 4 pine mushrooms, stalksand undersides removed and wiped
- 4 slippery jacks, stalks removed and wiped
- 50ml olive oil
- Salt
- Pepper
- 4 handfuls rocket, trimmed
- and washed
- 1 cup flat-leaf parsley leaves, washed
- 30ml balsamic vinegar
- 80ml extra-virgin olive oil
- 1/4 cup pine nuts, toasted
- 50g shaved parmesan
Method
Cut each mushroom into eight wedges. Heat a fry pan with the olive oil and fry mushrooms until just cooked. Season and drain in a colander. Toss rocket, parsley, vinegar and extra-virgin olive oil in a large bowl with the mushrooms. Place in bowls and top with pine nuts and parmesan before serving.
