Its chimichurri week at Z&P!
My local Ecuadorian joint is notorious for one thing: the complimentary chimichurri mushrooms they bring out to start each meal. My dining companions will descend on them in a ravenous frenzy, devouring them in mere seconds. (Not an exaggeration.) It took a few iterations, but I think I have finally managed to replicate their magic.
- ~2 c mushrooms, sliced
- ~1 c cilantro, chopped
- ~1/2 c scallions (green part), chopped
- 3-4 cloves garlic, minced
- 1 tbsp anchovies [or capers], minced
- 1 tbsp balsamic vinegar
- 1 tbsp tamari [or soy sauce]
- ~1 c olive oil
- 1 tbsp red pepper flakes
- Black pepper
Loaf of crusty bread
1. Add ~1 tbsp oil to a pan, then mushrooms. Season with salt & cracked black pepper. Saute mushrooms to release excess water, until they are nicely browned and their volume is reduced by approx. half. Remove from heat and set aside.
2. Place dry ingredients in a container. Add mushrooms once they have cooled sufficiently, then add wet ingredients.
3. Affix lid firmly on container and shake everything together to mix. Allow mixture to sit for at least an hour, preferably overnight.
4. Serve with slices of crusty bread. Fantastic paired with cheese & charcuterie. Enjoy!