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Mushrooms with roasted almonds and pistachios

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Ingredients for 4 servings:

  • 40 g almond(s), peeled, coarsely chopped
  • 40 g pistachios, coarsely chopped
  • 3 clove(s) garlic, coarsely chopped
  • 1 bunch parsley, coarsely chopped
  • 2 sprig(s) rosemary, coarsely chopped
  • ¾ dl olive oil
  • Salt
  • pepper, black
  • 4 tbsp olive oil
  • 500 g mixed mushrooms, roughly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

as a topping on toasted slices of toast or as a sauce for pasta

Lightly roast the almonds in a dry pan and mix with the remaining ingredients up to and including the first swirl of olive oil. Blend fairly coarsely and season with salt and pepper. Fry the mushrooms in hot olive oil until the liquid has evaporated, then season with salt and pepper and mix with the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mushrooms with roasted almonds and pistachios