Grilled Oyster Mushrooms with Tenderstem Broccoli
Instructions
Season the Oyster mushrooms and tenderstem broccoli with salt and pepper and thread them onto kebab skewers. Set aside.
Finely chop the parsley, cilantro, and garlic.
Add the horseradish sauce, red wine vinegar, and juice from half a lime.
Add the olive oil and mix well.
Taste and add salt and pepper if needed.
Toast the almond flakes and set them aside to cool.
Slice the chili and grill the mushrooms and broccoli on a barbecue or in the oven until tender.
Place them on a platter and drizzle with chimichurri.
Finish the dish with toasted almonds and fresh chili.
And your dish is ready to impress your guests!
