Chimmichurri-Tossed Mushrooms with Hazelnuts
cup packed fresh cilantro leaves
cup packed fresh parsley leaves
tablespoon fresh oregano leaves
cloves garlic, peeled
teaspoon kosher salt
cup extra-virgin olive oil
tablespoons sherry vinegar or red wine vinegar
teaspoon Asian chile paste (sambal oelek) or another chile garlic paste
ounce large white button mushrooms, sliced 1/4-inch thick
cup hazelnuts or cashews, toasted
- In a food processor combine cilantro, parsley, oregano, garlic, and salt. Cover and pulse with several on/off turns until finely chopped. Add 2/3 cup olive oil and pulse for 5 seconds. Pour the oil mixture into a medium bowl and stir in vinegar and chile paste. Add sliced mushrooms; toss to combine. Transfer mushrooms to a large platter.
- Cover and chill 2 to 24 hours before serving. Top with hazelnuts and toasted quinoa.
From the Test Kitchen
Rinse 3 to 4 tablespoons of uncooked quinoa well; drain (it's ok if some moisture remains). Heat a large skillet over medium heat. Add quinoa. Cook and stir about 5 minutes until toasted.
Nutrition Facts(Chimmichurri-Tossed Mushrooms with Hazelnuts)
- Per serving:
- 290 kcal cal.,
- 29 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 21 g monounsatured fat),
- 0 mg chol.,
- 187 mg sodium,
- 6 g carb.,
- 2 g fiber,
- 1 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet