BLOG

SUBSCRIBE NOW
AND NEVER MISS A NEW POST



Grilled Mushrooms with Salsa Verde

By MarvinNovember 4, 2016

Salsa Verde Ingredients:

For 1 to 1 1/4 Cups

  • 1/ 2 cup tightly packed chopped fresh flat-leaf parsley
  • 2 to 3 tablespoons tightly packed chopped other herb, such as fresh tarragon, chervil, chives, cilantro, mint, watercress, spicy broadleaf cress, garden cress, nasturtium blossoms, small nasturtium leaves, or basil
  • 1 tablespoon capers, rinsed, pressed dry between towels, and coarsely chopped
  • 1 small garlic clove minced fine
  • About 2 teaspoons finely chopped lemon zest
  • 1 tablespoon finely diced shallot or red onion or thinly slivered scallion
  • Salt
  • Freshly cracked black pepper
  • Optional dried chili flakes
  • Optional 3 anchovy fillets, chopped
  • 1/ 2 to 3/ 4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar

Salsa Verde Instructions:

  1. Combine the parsley, other herb, capers, zest, garlic, shallot or red onion or scallion, a few pinches of salt, pepper or chili flakes & (anchovies) to taste, and barely 1/ 2 of the olive oil. Stir and taste.
  2. Add more oil and salt to taste; since salt will not dissolve instantly in the olive oil; allow each sprinkle time to dissolve before you decide the salsa needs more.
  3. Stir in any optional ingredients and transfer to a tall storage vessel, so very little of the salsa is exposed to the air. Don’t refrigerate, but set in a cool spot until needed.
  4. Do not refrigerate leftovers.

Mushroom Ingredients:

  • Fine-grain sea salt
  • 12 oz | 340 g fresh porcini mushrooms or shiitake, chanterelle, or even buttons
  • Extra-virgin olive oil, for brushing

Mushroom Instructions:

  1. Clean the mushrooms if needed with a damp cloth and slice into ½-inch thick slabs.
  2. Brush with a bit of olive oil, place on a medium-hot grill, and cook until golden— 3 minutes or so on each side.
  3. Alternatively, you can cook these on a rimmed baking sheet under a broiler, flipping once in the process, until deeply browned.
  4. Serve immediately drizzled with the salsa verde.
  5. Enjoy!

SIGN UP AND GET A FREE
FITNESS AND NUTRITION CONSULTATION!



30 Day Fitness and Nutrition Challenge - Starts July 13th!

ATTENTION SAN FRANCISCO! 30 Day Fitness and Nutrition Challenge start July 13th. Ready to jumpstart your life? Take action now! Get details here.
First Name
Email address
Secure and Spam free...