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Author Notes: Wintery salad. Good over Arugula or crostini as an appetizer. —Cordelia
- 1 small box of button mushroom
- 3 big portabella mushrooms
- 3 cloves of garlic minced
- 2 tablespoons chopped parsley
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons chopped roasted pecans
- 2 tablespoons grated parmesan cheese
- 1 tablespoon balsamic vinager
- 2 tablespoons gorgonzola cheese
- juice of half a lemon
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- salt and pepper
- Chop the mushrooms into small cubes.
- Warm the butter and one tablespoon of the olive oil in a wide pan. Add the garlic and satue for 1 minute. Don't let it brown.
- Add the mushrooms and a pinch of salt. Satue until brownish and all the liquid evaporated. About 15 minutes. Mix from time to time.
- Add the parsley, a bit more salt, pepper and pecans. satue a bit more.
- Take of the heat and add the Parmesan. Add one tablespoon of balsamic vinegar and mix.
- Mix the arugula with the lemon juice, 2 tablespoons of balsamic vinegar and 2 tablespoons of oilve oil. mix well and put in a serving dish.
- put the mushrooms on top of the arugula and sprinkle with the Gorgonzola.
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.