Grilled Mushrooms with Hazelnut Gremolata Yield: 8 appetizer portions

Wine suggestion Red wines from Ribera del Duero are concentrated but have very balanced flavor, acidity and tannin, which makes them a great match not only with grilled meats but also with the earthiness of the mushrooms.

 

• 1/2 cup olive oil
• 4 large portobello mushrooms, cleaned, stems removed
• 8 small shiitake mushrooms, cleaned
• 8 oyster mushrooms
• Hazelnut Gremolata
• Salt and freshly ground pepper

Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill until just cooked through. Remove from grill and slice portobello mushrooms into 1/2 inch thick slices. Arrange portobello slices in the middle of the platter with shiitake and oyster mushroom placed around outside of the platter. Drizzle with Hazelnut Gremolata.

Hazelnut Gremolata

• 1 cup hazelnuts, finely chopped
• 2 Tablespoons fresh thyme, finely chopped
• 2 Tablespoons flat leaf parsley, finely chopped
• 4 cloves garlic, finely chopped
• 1 Tablespoon lemon zest, finely chopped
• 1/2 cup olive oil
• Salt and freshly ground pepper

Combine all ingredients in a medium bowl and mix well to combine. Season with salt and pepper.