Add the finely chopped red cabbage, grated carrots, diced onion and apple slices. Extinguish with red wine and balsamic vinegar and infuse.
Cut the cleaned mushrooms in half, sauté in olive oil, add the peanuts and season with salt and freshly ground pepper. For the sauce, caramelize the pitted cherries in sugar, extinguish with soy sauce, add honey, season and reduce.
Arrange everything on a flat plate and garnish with basil leaves.
Cupa Numismae from the Languedoc region of France.
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