Chimmichurri-Tossed Mushrooms with Hazelnuts

For a little crunch, top this mushroom recipe with toasted quinoa. Heat 1 tablespoon olive oil in a nonstick skillet. Add 1/2 cup cooked quinoa. Cook and stir until lightly toasted, about 5 minutes.

Chimmichurri-Tossed Mushrooms with Hazelnuts
Makes:
6 servings
Prep:
20 mins
Chill:
2 hrs to 24 hrs
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Chimmichurri-Tossed Mushrooms with Hazelnuts

Ingredients
1/4
cup packed fresh cilantro leaves
1/4
cup packed fresh parsley leaves
1
tablespoon fresh oregano leaves
2
cloves garlic, peeled
1/2
teaspoon kosher salt
2/3
cup extra-virgin olive oil
1 1/2
tablespoons sherry vinegar or red wine vinegar
1
teaspoon Asian chile paste (sambal oelek) or another chile garlic paste
8
ounce large white button mushrooms, sliced 1/4-inch thick
1/3
cup hazelnuts or cashews, toasted
 
Toasted quinoa*

Directions

  1. 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.
  2. Cover and chill 2 to 24 hours before serving. Top with hazelnuts and toasted quinoa.

From the Test Kitchen

*Toasted Quinoa;

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
Test Kitchen Tip
To toast nuts, spread them in a shallow pan and bake at 350 degrees for 5 to 10 minutes, shaking the pan once or twice.
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