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I don’t usually serve starchy sides like potatoes or rice, so I like having lots of options of vegetable side dishes. This is a favorite! The parsley makes it very fresh, and the flavors get better the longer they sit.
16 ounces (450 grams) mini white mushrooms, whole, or regular button mushrooms, halved
3 tablespoons Bartenura Olive Oil, divided
1/2 cup fresh parsley, chopped
1 tablespoon chopped cilantro or 3 cubes Dorot Gardens Frozen Cilantro
1/4 cup pine nuts
1 tablespoon Kedem Red Wine Vinegar
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Clean the mushrooms and lay in a single layer on a Gefen Parchment-lined baking sheet. Drizzle with one tablespoon oil and roast for 30 minutes.
In a dry frying pan over medium-low heat, toast the pine nuts for about seven minutes, until fragrant and lightly browned. Watch carefully to make sure they don’t burn.
Whisk together all remaining ingredients. Add in warm mushrooms and toss. Top with pine nuts. May be served warm or cold.
Photography: Moishie Wulliger Food Styling: Renee Muller
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What can be substituted for the nuts?
Hi Sharon,
You can leave the nuts out entirely or substitute them with sunflower seeds/pumpkin seeds/your nut of choice. Enjoy!
-Chana Tzirel from Kosher.com