| |
Spices/Sauces/Rubs | |
| 3 tablespoons olive oil 1 shallot, chopped 10 ounces mixed mushrooms, coarsely chopped 1/2 teaspoon kosher salt 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh oregano 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon lemon zest 2 tablespoons toasted pine nuts | |
| Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature. | |
Unrated | |
Sort