Sauteed Mushrooms with Walnuts and Herbs

1. 1

   Preheat the oven to 400.

2. 2

   Put the walnuts on a rimmed baking sheet and toast in the oven for about 4 minutes, or until lightly browned.

3. 3

   Transfer the nuts to a plate to cool completely.

4. 4

   In a small food processor or mini-chopper, combine the nuts with 1/2 cup each of the parsley and cilantro, the garlic and a large pinch each of salt and pepper.

5. 5

   Process to a paste.

6. 6

   Add 3 tablespoons of the olive oil and process briefly to blend.

7. 7

   Scrape the mixture into a small bowl and cover with plastic wrap.

8. 8

   In a large skillet, warm 1 1/2 tablespoons of the olive oil over high heat.

9. 9

   Add half of the mushrooms, season with salt and pepper and cook, stirring, until browned, about 3 minutes.

10. 10

    Reduce the heat to low and cook the mushrooms until the liquid evaporates and they brown again, about 8 minutes.

11. 11

    Transfer the mushrooms to a large plate and repeat with the remaining 1 1/2 tablespoons of olive oil and mushrooms.

12. 12

    Season with salt and pepper.

13. 13

    Return all of the mushrooms to the skillet and add 1/2 cup of the nut paste.

14. 14

    Stir in the chicken stock, 1 tablespoon at a time, to make a sauce.

15. 15

    Season with salt and pepper and transfer the mushrooms to a large shallow dish.

16. 16

    Serve warm or at room temperature, sprinkled with the remaining 1 tablespoon each of parsley and cilantro.

* Per serving · 4 servings · Values may vary.