Some days when I am alone on a weekend, have nothing to do but relax and enjoy a beautiful afternoon, I feel like treating myself with something elegant yet keeping up to that new year resolution of eating healthy. To that, this amber confetti of mushrooms and almond-parsley sauce comes to my rescue. This is a quick and simple dish that makes me feel like a queen of lazy afternoon!
Ingredients:
Amber confetti:
3 cups quartered mushrooms
Olive oil
2 tsp dried Rosemary
2 tsp dried Garlic powder
2 tsp dried Thyme
Salt
Black pepper powder
Crushed red pepper flakes(optional)
Almond-parsley Sauce:
1/4 cup almonds
1 bunch of parsley
1/2 cup grated Pecorino-Romano
1/4 cup olive oil
1 Lime juice
Salt and Black pepper to taste
Method:
Amber confetti:
1. In a pan, put olive oil, garlic powder, rosemary, thyme, salt and peppers. Turn the gas on low and allow the flavors to warm.
2. Once the oil is warm, put the mushrooms in and cook while stirring until they are cooked through yet have a firm form.
Tip: Make sure you cook on low to medium heat so that the mushrooms don't dry out.
Sauce:
This is the forest part where amber meets greens.
1. In a food processor, put all the ingredients and mix together. Keep this sauce a bit chunky.
Tip: You prep and make the sauce while the mushrooms are cooking.
Serving suggestion:
Although the amber confetti itself is delicious to eat as such, I like it with small amount of rice and a couple of fingerling potatoes as they taste amazing with the almond-parsley sauce.
Have a good afternoon!
Ingredients:
Amber confetti:
3 cups quartered mushrooms
Olive oil
2 tsp dried Rosemary
2 tsp dried Garlic powder
2 tsp dried Thyme
Salt
Black pepper powder
Crushed red pepper flakes(optional)
Almond-parsley Sauce:
1/4 cup almonds
1 bunch of parsley
1/2 cup grated Pecorino-Romano
1/4 cup olive oil
1 Lime juice
Salt and Black pepper to taste
Method:
Amber confetti:
1. In a pan, put olive oil, garlic powder, rosemary, thyme, salt and peppers. Turn the gas on low and allow the flavors to warm.
2. Once the oil is warm, put the mushrooms in and cook while stirring until they are cooked through yet have a firm form.
Tip: Make sure you cook on low to medium heat so that the mushrooms don't dry out.
Sauce:
This is the forest part where amber meets greens.
1. In a food processor, put all the ingredients and mix together. Keep this sauce a bit chunky.
Tip: You prep and make the sauce while the mushrooms are cooking.
Serving suggestion:
Although the amber confetti itself is delicious to eat as such, I like it with small amount of rice and a couple of fingerling potatoes as they taste amazing with the almond-parsley sauce.
Have a good afternoon!
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