Piquello glaze covered mushooms
Cooking Instructions
- 1
So first off for the piquello pepper liquids you can brine it (like we do at work with saffron and black pepper corn) let is sit in there for 2 hours and use it OR another thing u can do (and I recommend this for people who wanna just make this for dinner or snack) grab 2 peppers a morter and pestle 2 limes, a pinch of saffron, and just crush the pepper, saffron, and lime juice together till a sauce forms
- 2
So on to the next instruction grab the mushrooms and dice them or slice them
- 3
Grab some oil and turn on fire to a low temp (110°-135°) and add garlic, thyme, sage, and add them to the oil and let sit for 1-2 hours so the oil tastes of herbs and garlic (u can save most of this oil for future use f you want) pour most oil out and leave enough just to saute (about 1/4th cup left in the pan) leave herbs in as well if u want more herby flavors to ur mushrooms
- 4
Add mushrooms to oil and saute on medium high for about 5 minutes till mushrooms are soft and tender
- 5
Take out garlic and herbs and strain oil from mushrooms, pat down mushrooms to lessen oil and Add the piquello sauce to taste
- 6
Grate and Add Parmesan cheese as is OR fry said Parmesan cheese to add a crunchy cheese taste to your mix
- 7
Enjoy!!
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