Parmesan mushroom tower

Name: Parmesan mushroom tower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 80 g Parmesan (piece); 1 Minirömersalat (ca. 175 g); 1 Onion; 200 g small herb seitlings; 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 75 ml light balsamic vinegar; 2 stem(s) Parsley; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Still looking for a last-minute appetizer for Easter dinner? Voilà, this one is made from very few ingredients and is made very quickly.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

80 g Parmesan (piece)
1 Minirömersalat (ca. 175 g)
1 Onion
200 g small herb seitlings
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
75 ml light balsamic vinegar
2 stem(s) Parsley
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Grate the cheese finely and sprinkle 8 circles (approx. 7 cm Ø each) on the tray, leaving some space between the circles. Bake in a hot oven for about 6 minutes. Remove the baking tray and let it cool down on a cake rack.
2
Clean, wash and drain the salad and cut into fine strips. Peel and chop the onion. Clean the mushrooms, possibly wash and halve them.
3
Heat the oil in a large frying pan. Fry the mushrooms in it while turning. Fry the onion briefly. Season with salt and pepper and sprinkle with 1 tsp. sugar. Deglaze with vinegar and boil up briefly. Remove from the heat and add about half of the salad to the mushrooms.
4
Wash parsley and shake dry, chop finely. Distribute the rest of the salad in four bowls or on plates. Place 1 parmesan cracker on each plate. Spread the mushroom and salad mix on top. Place 1 parmesan cracker on each and sprinkle with parsley.