2 tb Butter/margarine 1 tb Vegetable oil 8 Oz(3 cup) fresh mushrooms 1/2 c Chopped toasted walnuts 2 tb Dry sherry 1 tb Lemon juice 1 ts Grated orange/lemon peel 2 tb Chopped parsley Salt to taste Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt.
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A pintxo is a Basque version of the small plates eaten all around Spain called tapas. Today, Caroline J. Beck makes a pintxo made of wild mushrooms found in the north of Spain (and some others found at her local market in Alicante.)
Topped off with Sherry wine and Manchego cheese, this is a savory dish that you will want more than just a pintx of.
Sweet Potato & Mushroom Hash with Balsamic Vinegar
This recipe was made with organic fruit and veg ingredients from the Pikt box available August 3rd to 16th, 2020. You can order your Pikt box at: thedoctorskitchen.com/pikt
Method: Add the sweet potatoes and onions to lidded sauté pan on medium heat with the olive oil Cook and Cover for 10-15 minutes until the sweet potatoes are slightly soft Remove the lid and add the garlic, mushrooms, balsamic vinegar and cook for 2 minutes Add the greens, tarragon and chilli flakes cooking for 3 minutes more until the greens are soft and slightly wilted Serve with chopped hazelnuts
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Spanish tapa recipe: potatoes, chorizo and wild mushrooms
Cook a delicious tapa with potaoes, chorizo and wild mushrooms.