Possum’s Recipe Book

Chipolata Sausages and Portobello Mushroom Salad

Serves 4-6

1 packet Chipolatas
400g Portobello mushrooms – thickly sliced
1 cup walnuts or pecans
90g Parmesan – flaked
1/3 cup olive oil
Sea salt
Black pepper
1 lemon – juice
 
Method
 
Fry the chipolatas in a little oil in a fry pan. Keep warm.
Gently fry the mushrooms in butter until just cooked.
When cool place on a serving dish and sprinkle with walnuts and Parmesan flakes.
Mix the oil, salt, pepper and lemon juice together and sprinkle over the mushrooms.
 
Serve the mushrooms with chipolatas and a salad of your choice.