 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
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.
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
