Home   >   Cooking Good   >   Insalata di Fungi

Insalata di Fungi

By on April 4, 2008

Mushrooms have been widely consumed in Japan for over 3,000 years and are cholesterol and fat-free. Low in carbohydrates and sodium, this Italian salad recipe promises to be a truly satisfying meal especially for those weight-watchers amongst you!

Ingredients (A)

4 Shitake Mushrooms
4 Eringi Mushrooms (white)
4 Porcini
4 Kinoko (white baby mushrooms)
2 Sprigs of Thyme
1 Clove of Garlic
Salt
Black pepper
Mint-flavored extra virgin olive oil

Ingredients (B)

3 String Beans
3 Cherry Tomatoes
1 Onion
Capriccio Cheese 

1 Cut “A” ingredients into bite size pieces.
2 Mash the garlic.
3 Combine the kinoko mushrooms with the mashed garlic, and thyme. Season with salt and wrap in aluminum foil. Bake in the oven for 15-minutes.
4 Boil string beans, grill onion, then toss in the cherry tomatoes.
5 Top the sumptuous dish off with Capriccio cheese and the mint-flavored extra virgin olive oil. 

The recipe is good for one serving.

Pietro and Marco own and manage Sin Minami Aoyama, a family-friendly Italian dining in Omotesando, where you can try more of their fine cuisine, exquisite pastries and selected wines. Reservation recommended. 

(03) 6419-3838
http://sin-tokyo.com

About TF Tribe