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!


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