Savoy Cabbage, Walnuts and Mushrooms

Total time: 25 minutes
    With the walnuts and mushrooms, this in an autumn salad. Serve warm or room temperature, with or without a bit of cheese If you don't have truffle oil, use a bit of sesame or walnut oil.

 Ingredients:

• 4oz (120gr) Savoy or green cabbage    about 1/3 head
• 1/4 cup walnuts    about 10
• 1 red onion
• 4oz (120gr) mushrooms
• 1 tbs Balsamic Vinegar
• 1 tbs soy sauce
• 2 tsp olive oil
• 2 tsp butter
• 2 tsp truffle oil   optional
• Camembert, for garnish   optional

 Instructions:

• Cut onion into quarters, then slice. 
• Trim and slice mushrooms. 
• Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
• Heat olive oil and butter in a medium skillet. 
• Add onion and sauté over medium-high heat until starting to brown. 
• Reduce heat, add mushrooms, walnuts and let cook until nicely browned, about 10 more minutes. 
• Increase heat, add cabbage, soy sauce and vinegar and stir-fry until cabbage wilts.
• Drizzle with truffle oil (optional) and serve - with a wedge of Camembert if you have it.