Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.
Chimichurri Sauce
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon smoked paprika
1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste and serve as a sauce over roasted or grilled vegetables.
Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.
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The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top!
Mushroom Topper |
Hot Polenta Bowl topped with Chimichurri
Batch of Creamy Polenta
Batch of Sautéed or Caramelized Mushrooms (I used crimini)
Batch of Chimichurri Sauce
- Assemble hot polenta in bowls.
- Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
- Serve with additional chimichurri on the side.
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