- Nuts - 1/4 Cups
- onion - 1 st. spoon (finely chopped)
- sherry - 1 1/2 Art. spoons
- olive oil - 4 1/2 Art. spoons
- mushrooms - 450 Grams
- butter - 1 st. a spoon
- greens - 100 Grams
- green onions - 1/2 cup
- Thyme - 1/2 Teaspoon
- shallots - 2 Art. spoon (sliced)
- pecorino - 60 Grams
- salt and pepper - 1 Pinch (to taste)
1. Preheat the oven to 190 C. Lay the nuts on the baking sheet (baking sheet), bake for 8-10 minutes. Then put on a towel. 2. Mix the chopped shallots, sherry and 1/4 teaspoons of salt in a bowl. Leave for 5 minutes. Beating with a whisk add 2 1/2 tablespoons oil. 3. Pour the remaining oil into a large frying pan. Put on medium fire. Melt 1/2 tablespoon butter. When the butter is foamed, add half the mushrooms, as well as half the thyme. Season with salt and pepper. Cook for 5 minutes periodically stirring. Then repeat the same with the remaining half of the mushrooms. 4. Mix both lots of mushrooms with onions. Cook another 2 minutes. 5. Beautifully lay the lettuce leaves on a platter. Put the greens and mushrooms. Pour sauce and serve to the table.
Servings: 4