Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1/2 cup walnuts, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
3. Add the chopped walnuts, minced garlic, red pepper flakes, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, stirring constantly, until the garlic is fragrant and the walnuts are toasted.
4. Remove the skillet from the heat and stir in the chopped parsley and lemon juice.
5. Serve the mushroom and walnut picada warm, garnished with additional parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 19g
- Carbohydrates: 7g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of mushroom you prefer, such as cremini, shiitake, or oyster mushrooms.
- If you don't have walnuts, you can use pecans or almonds instead.
- You can use vegetable oil or butter instead of olive oil.
Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs, such as thyme or rosemary, instead of parsley.
- Add some grated Parmesan cheese to the picada before serving.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Don't overcrowd the skillet, or the mushrooms will steam instead of brown.
- Toast the walnuts in a dry skillet before adding them to the picada for extra flavor.
- Squeeze some fresh lemon juice over the picada just before serving for a bright, fresh flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the picada in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the picada in a shallow bowl or on a platter, garnished with additional parsley and lemon wedges.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve the mushroom and walnut picada as a side dish with grilled chicken or fish.
- Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the mushrooms are releasing too much liquid, increase the heat and cook them for a few more minutes until the liquid evaporates.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Picada is a traditional Catalan sauce made with nuts, bread, and herbs. It is often served with grilled meats or vegetables.
Flavor profiles:
- Earthy, nutty, garlicky, with a hint of heat and acidity from the red pepper flakes and lemon juice.
Serving suggestions:
- Serve the mushroom and walnut picada as a tapa or appetizer with crusty bread.
- Use it as a topping for crostini or bruschetta.
- Serve it as a side dish with roasted meats or vegetables.
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Region: Spanish