the wes man is back!
after just shy of three weeks working at the big tennis tournament in indian wells, my partner in crime has returned. and i couldn't be happier. but with his return also comes the end of this little work break i have been on. i didn't take any catering jobs while wes was gone and i only had a few cakes. things have been mellow, and it has been AMAZING.
but this weekend, that streak ends. back to engagement cakes, dessert bar tastings and lots of spin and yoga. and in many ways, i'm feeling refreshed and ready to get back out there. but a little part of me is bummed, because i have no clue when the next break will come. but bring on all the business. i'm ready!
while we was gone, many nights i found myself quickly cooking up this tasty mushroom dish for myself. i only eat meat a couple of times a week, but it never feels like it when i'm eating this mushroom side dish. between the crimini mushrooms, the parmesan cheese and the pistachios, this simple side dish feels comforting and a bit decadent. this is a great option if you have a vegetarian friend coming over and if the dreaded vegan comes your way, just serve the parmesan cheese on the side.
lemon + parsley mushrooms
serves: 2 (side dish sized portions)
prep time: 5 minutes
active time: 10 minutes
total time: 15 minutes
ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish.
start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool.
once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes.
add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute.
turn off the heat and toss in the parmesan, parsley and pistachios.
add in the lemon zest and lemon juice and toss well till everything is combined.
transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices.
xo, a
lemon + parsley mushrooms
serves: 2 (side dish sized portions)
prep time: 5 minutes
active time: 10 minutes
total time: 15 minutes
ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish.
start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool. once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes. add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute. turn off the heat and toss in the parmesan, parsley and pistachios. add in the lemon zest and lemon juice and toss well till everything is combined. transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices.
