Ingredients
- 6-10 Cremini mushrooms
- 10-12 enoki mushrooms
- Micro greens (arugula)
- Parmigiano Reggiano
- 2 Jalapeno
- Olive oil
- Balsamic reduction
- White vinegar
- Sugar
The Prep
- Shave 6 cremini mushrooms on a plate using a mandolin at the thinnest level
- Grate directly on top 2 oz of Parmigiano Reggiano cheese using a micro plain
- Sprinkle on top 1 oz of micro arugula
- After marinating in a white vinegar and sugar reduction for 1 hour place 10-12 enoki mushroom on top of the other components
- Dress the salad with jalapeño purée, balsamic reduction and maldon salt
- Jalapeño purée: blend 1 cup of olive oil with 2 jalapeño
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