Grilled Mushrooms Recipe
Cauliflower Purée, Herbed Farro, Pumpkin Seed Pesto
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Ingredients
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Grilled Mushrooms
Cauliflower Purée
Herbed Farro
Pumpkin Seed Pesto
Method
Grilled Mushrooms
- 1
Prepare the Marinade
In a small bowl, mix together olive oil, minced garlic, salt, black pepper, and balsamic vinegar.
- 2
Marinate the Mushrooms
Place the Portobello mushrooms in a shallow dish and pour the marinade over them, ensuring they are well-coated. Let them marinate for at least 30 minutes.
- 3
Cauliflower Purée
- 4
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower and cut it into florets.
- 5
Cook the Cauliflower
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes.
- 6
Make the Purée
Drain the cauliflower and return it to the pot. Add heavy cream, butter, salt, and white pepper. Blend using an immersion blender until smooth and creamy.
Herbed Farro
- 7
Cook the Farro
In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 25-30 minutes or until farro is tender and liquid is absorbed.
- 8
Add Herbs
Once cooked, remove from heat and stir in fresh parsley, thyme, and salt. Fluff with a fork and set aside.
Pumpkin Seed Pesto
- 9
Prepare the Pesto
In a food processor, combine pumpkin seeds, fresh basil leaves, minced garlic, olive oil, Parmesan cheese, and salt.
- 10
Blend the Pesto
Pulse until the mixture is smooth and creamy. Adjust seasoning if necessary.
