4 large Giorgio Oyster Mushrooms,
or 8 small ones
1 (16 oz) jar roasted red peppers, drained
¼ cup sun-dried tomatoes, drained
2 cloves garlic, smashed
½ cup almonds, toasted
1 tbsp red wine vinegar
1 tsp smoked paprika
½ tsp sea salt
¼ tsp cayenne pepper
½ cup olive oil
2 tbsp butter
Crunchy salt, to finish
Fresh mint, for garnish
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 2
1 Combine roasted red peppers, sun-dried tomatoes, garlic cloves, almonds, red wine vinegar, smoked paprika, sea salt, and cayenne pepper into a food processor. Pulse until combined but coarse in texture.
2 Slowly stream in the olive oil as you pulse until the mixture is smooth and creamy. Set aside, store in the fridge for up to 5 days, or in the freezer for up to a month.
3 Heat either a cast iron pan or a large frying pan to just above medium heat. Add butter; when it sizzles, it’s ready. Add mushrooms (do not crowd the pan) and cook for 4–5 minutes on each side, until crispy and golden brown. Remove.
4 Scoop 2 tbsp Romesco onto a plate. Using the side of the spoon, drag the Romesco across the plate, creating a crescent shape. Place your oyster mushrooms on top and garnish with mint and crunchy salt. Enjoy!
To learn more about Giorgio Fresh, visit www.giorgiofresh.com
