Guasacaca: The Tangy Venezuelan Avocado Salsa

Discover the zesty cousin of guacamole that will revolutionize your snack game!

Move over, guacamole! There’s a new avocado-based dip in town, and it’s taking the culinary world by storm. Enter guasacaca, Venezuela’s answer to the classic Mexican dip. This vibrant, tangy creation is about to become your new favorite party snack, game day essential, and all-around flavor booster.

Guasacaca comes in various forms, ranging from chunky to smooth, but our version strikes the perfect balance. It’s thick enough to cling to your chip yet smooth enough to drizzle over your favorite dishes. What sets guasacaca apart is its irresistible tanginess, courtesy of a generous splash of vinegar and a squeeze of lime juice.

Our foolproof recipe combines creamy avocados with a medley of fresh ingredients. Onion and bell pepper provide a crisp foundation, while cilantro and parsley infuse the dip with herbaceous notes. A hint of jalapeño adds a subtle kick, perfectly balanced by the cooling green pepper. The result? A velvety smooth, flavor-packed salsa that’ll have your taste buds dancing!

Guasacaca isn’t just a one-trick pony. This versatile sauce shines as a condiment for arepas, elevates grilled meats to new heights, and pairs perfectly with crispy tequeños (Venezuelan cheese sticks). Whether you’re hosting a fiesta or looking to spice up your weeknight dinner, guasacaca is the secret weapon your culinary arsenal needs.

February 2013

Recipe Details

Guasacaca (Venezuelan Avocado Salsa)

Ingredients

  • 2 ripe Haas avocados, seeded and roughly diced

  • 1 small onion, quartered

  • 1 small green bell pepper, stemmed, seeded, and roughly chopped

  • 1 medium jalapeño, stemmed, seeded, and roughly chopped (optional)

  • 2 medium cloves garlic

  • 1/2 cup packed roughly chopped fresh cilantro leaves

  • 1/4 cup packed roughly chopped fresh parsley leaves

  • 1/4 cup white vinegar

  • 1 tablespoon lime juice from 1 lime

  • 1/3 cup olive oil

  • Kosher salt and freshly ground black pepper

Directions

  1. Combine avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in a food processor fitted with a steel blade. Pulse until finely chopped, pausing to scrape down the sides of the bowl as needed.

  2. With the motor running, slowly drizzle olive oil through the feed tube. Continue processing until the sauce reaches a smooth consistency.

  3. Season the guasacaca with salt and pepper to taste. Transfer to a serving bowl and enjoy immediately!

Special Equipment

Food processor

Read More

  • Tequeños (Venezuelan Cheese Sticks) Recipe
  • 19 Condiment Recipes Perfect for Summer Grilling
  • 36 Dips, Guacamoles, and Salsas to Make for Super Bowl Sunday
Nutrition Facts (per serving)
281 Calories
27g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 27g 34%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 7g 26%
Total Sugars 2g
Protein 2g
Vitamin C 29mg 147%
Calcium 23mg 2%
Iron 1mg 5%
Potassium 563mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb

Zesty Cuban Mojo Sauce: A Flavor Explosion in Every Bite

Discover the secret behind irresistible rotisserie chicken! This tangy, garlicky Cuban Mojo sauce will transport your taste buds straight to Havana. Perfect as a marinade, baste, or dip, this versatile sauce packs a punch that’ll make any dish sing.

Mojo sauce comes in many varieties, but the Cuban version steals the show. Sour orange juice forms the tart foundation, while plenty of garlic adds a robust kick. Olive oil smooths things out, and a dash of oregano and cumin brings an earthy depth that’ll leave you craving more.

While store-bought substitutes work in a pinch, nothing beats the authentic flavor of fresh sour oranges. Hunt them down at your local Hispanic market for the ultimate Mojo experience. Your taste buds will thank you!

June 2011

Recipe Details

Authentic Cuban Mojo Sauce

Ingredients

  • 8 cloves garlic, minced

  • 2/3 cup fresh sour orange juice, or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice (see notes)

  • 1/3 cup olive oil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon cumin

  • Kosher salt and freshly ground black pepper to taste

Directions

  1. Start by creating a flavorful garlic paste. Place the minced garlic in a mortar with 1/2 teaspoon of salt. Use the pestle to grind and mash until you achieve a smooth consistency. This step releases the garlic’s oils and intensifies its flavor.

  2. In a small bowl, combine your garlic paste with the sour orange juice, olive oil, oregano, and cumin. Whisk vigorously to emulsify the mixture. Taste and adjust the seasoning with salt and pepper until it’s just right. Your Mojo sauce is now ready to elevate any dish!

Notes

Can’t find sour oranges? No worries! Mix equal parts fresh orange juice and lime (or lemon) juice for a close approximation of that distinctive sour orange flavor. While not identical, this substitute will still deliver a delicious Mojo sauce.

Nutrition Facts (per serving)
746 Calories
72g Fat
26g Carbs
3g Protein
Nutrition Facts
Amount per serving
Calories 746
% Daily Value*
Total Fat 72g 92%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 1267mg 55%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 3g
Vitamin C 91mg 453%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 457mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb,Mediterranean

Irresistible 3-Ingredient Peach Sorbet

Discover the simplest way to transform ripe peaches into a refreshing, creamy sorbet – no peeling required!

When summer blesses you with an abundance of juicy peaches, this easy peach sorbet recipe is your ticket to frozen dessert bliss. Whether your peaches are perfectly ripe or slightly tart, this versatile recipe will turn them into a heavenly treat. The best part? You don’t even need to peel the fruit!

This fuss-free sorbet is a game-changer for busy dessert lovers. Simply dice your peaches, blend with a touch of lime and sugar, then freeze. The natural sweetness of the fruit shines through, while the lime adds a subtle zing that elevates the peachy flavor. It’s the perfect way to preserve the essence of summer in every spoonful.

Frozen peaches work wonderfully in this recipe too, making it a year-round favorite. The beauty of this sorbet lies in its simplicity – with just three main ingredients, you’ll create a dessert that rivals any gourmet ice cream shop. It’s a delightful way to cool down on hot days or end a meal on a light, fruity note.

Serve this luscious peach sorbet alongside a slice of coffee cake for a delightful contrast, or pair it with a dollop of bourbon-infused whipped cream for an indulgent adult treat. However you choose to enjoy it, this easy peach sorbet is sure to become a summertime staple in your dessert repertoire.

July 2012

Recipe Details

Irresistible 3-Ingredient Peach Sorbet Recipe

Ingredients

  • 3 pounds fresh or frozen peaches (about 8 whole), diced (leave peels on)

  • 2 teaspoons freshly squeezed juice from 1 lime (see note)

  • 1 cup sugar

  • 1/4 teaspoon kosher salt

Directions

  1. In a food processor or blender, combine the diced peaches, lime juice, and sugar. Purée until silky smooth with no chunks remaining. You should end up with approximately 1 quart of luscious peach purée. Pour the mixture through a fine-mesh strainer into an airtight container, gently pressing to extract all the peachy goodness. Stir in the salt, tasting and adjusting to your preference. Cover the surface of the purée with plastic wrap to prevent freezer burn, and refrigerate for 2 to 3 hours until thoroughly chilled.

  2. Once chilled, pour the peach mixture into your ice cream maker and churn according to the manufacturer’s instructions. The sorbet will transform into a creamy, peachy dream before your eyes. Transfer the freshly churned sorbet to a freezer-safe container and let it firm up in the freezer for 2 to 3 hours. Then, scoop and savor your homemade peach perfection!

Special Equipment

Food processor or blender; fine-mesh strainer; ice cream maker

Notes

Adjust the lime juice based on your peaches’ sweetness. For tart peaches, use less lime juice; for sweeter ones, add a bit more. When using frozen peaches, a splash of extra lime juice can brighten the flavors beautifully.

Read More

  • The Science of the Best Sorbet
  • Plum Sorbet
  • Bourbon Peach Brown Sugar Ice Cream Recipe
  • Mango Sorbet Recipe
Nutrition Facts (per serving)
163 Calories
0g Fat
41g Carbs
2g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 163
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 39g
Protein 2g
Vitamin C 12mg 58%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Low FODMAP

Unlock the Magic of Shio Koji: The Ultimate Japanese Marinade

Dive into the world of umami with this easy-to-make shio koji recipe. This ancient Japanese marinade will revolutionize your cooking, infusing meats, fish, and vegetables with incredible depth and flavor.

What is Shio Koji?

Shio koji is a powerhouse ingredient that combines rice koji (rice inoculated with Aspergillus oryzae mold), salt, and water. This fermented mixture creates a flavor-packed marinade that tenderizes proteins and amplifies the natural taste of foods.

Why You’ll Love This Shio Koji Recipe

  • Simple ingredients, complex flavors
  • Versatile: Use on meats, fish, vegetables, and more
  • Enhances umami in any dish
  • Long shelf life: Keeps for months in the fridge

Ingredients for Homemade Shio Koji

  • 1 2/3 cups (300g) firm granular rice koji

  • 7 tablespoons (75g) Diamond Crystal kosher salt

  • 1 2/3 cups (400g; 400ml) water

Step-by-Step Instructions

  1. In a clean container with a lid, mix the rice koji and salt. Break up any clumps using your hands or a spoon. Pour in the water and stir until everything is well combined and the salt has completely dissolved. This should take about 30 seconds.

  2. Cover the container and let the mixture ferment at room temperature. Stir once daily. After 7-10 days, your shio koji will have thickened and developed a sweet, funky aroma. At this point, it’s ready! Transfer to the refrigerator until you’re ready to use it in your cooking adventures.

Pro Tips for Perfect Shio Koji

  • Use high-quality rice koji for the best flavor
  • Stir daily to ensure even fermentation
  • Trust your nose – the sweet, funky smell indicates it’s ready
  • Store in an airtight container in the fridge for up to 10 months

Creative Ways to Use Your Shio Koji

The Ultimate Marinade

Slather shio koji on meats, fish, or poultry before cooking. It tenderizes and adds incredible depth of flavor.

Vegetable Enhancer

Toss vegetables with a bit of shio koji before roasting for extra umami goodness.

Secret Sauce Ingredient

Add a spoonful to salad dressings, sauces, or gravies for an instant flavor boost.

Pickle Perfection

Use shio koji in your homemade pickles for a unique tangy-sweet flavor profile.

Nutrition Facts

Nutrition Facts (per serving)
12 Calories
0g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings: 32
Amount per serving
Calories 12
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 909mg 40%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb

Homemade Garam Masala: The Secret to Authentic Indian Flavors

Unlock the aromatic wonders of Indian cuisine with this easy-to-make garam masala blend. This versatile spice mixture is the key to elevating your curries, braises, and other Indian-inspired dishes to restaurant-quality levels.

Master the art of blending spices and bring the vibrant flavors of India right into your kitchen with this foolproof garam masala recipe.

April 2024

Recipe Details

Aromatic Garam Masala Blend

Ingredients

  • 6 to 8 green cardamom pods, husks removed (for intense flavor)

  • 2 tablespoons (20g) whole coriander seeds (for citrusy notes)

  • 1 tablespoon (10g) whole cumin seeds (for earthy depth)

  • 1 tablespoon (12g) whole black peppercorns (for heat and complexity)

  • 1 teaspoon (4g) whole cloves (for warmth and sweetness)

  • 1 teaspoon (4g) fennel seeds (for a subtle licorice touch)

  • 1 (3-inch) cinnamon stick (6g) (for sweet and woody aroma)

  • 1 star anise pod (1g) (for a hint of sweetness)

  • 1/2 teaspoon (2g) ground nutmeg or mace (for nutty richness)

Directions

  1. Prepare for a sensory journey! Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet over medium heat. Toast the spices, stirring frequently, until they release their intoxicating aromas – about 2 minutes. This crucial step awakens the flavors and oils within each spice. Transfer your toasted spice medley to a spice grinder or mortar and pestle. Add the ground nutmeg to complete the blend. Grind everything into a fine, fragrant powder. Your homemade garam masala will maintain its potency for up to 6 months when stored in an airtight, light-free container.

Special Equipment

Spice grinder or mortar and pestle (for achieving the perfect texture)

Pro Tips

This recipe is easily scalable – double or triple the quantities to always have this magical spice blend on hand. Experiment with the ratios to create your signature garam masala!

Explore More Indian Culinary Delights

  • The Food Lab: Secrets to Perfecting Channa Masala with Global Techniques
Nutrition Facts (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
Detailed Nutrition Facts
Servings: 17
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb

Spicy Homemade Ginger Beer: A Refreshing Twist on a Classic

Discover the zesty kick of homemade ginger beer – a bold, refreshing beverage that’s perfect for any occasion.

Ginger beer isn’t just a drink; it’s an experience. This homemade version packs a punch with its intense ginger flavor, balanced sweetness, and invigorating fizz. Whether you’re looking for a non-alcoholic alternative for game day, a midday pick-me-up, or a digestive aid after a hearty meal, this ginger beer has got you covered.

What sets ginger beer apart from its milder cousin, ginger ale? It’s all in the intensity. While ginger ale offers a subtle hint of ginger, our homemade ginger beer delivers a bold, spicy kick that’ll wake up your taste buds. It’s perfect on its own, but it also shines as a key ingredient in classic cocktails like the Dark and Stormy.

The best part? You can easily craft this ginger beer in your own kitchen. With just a few simple ingredients and a bit of patience, you’ll be sipping on a refreshing, homemade beverage that rivals any store-bought version. Let’s dive into the world of DIY ginger beer!

January 2024

Recipe Details

Homemade Spicy Ginger Beer

Ingredients

  • 3/4 cup (5 1/2 ounces; 157g) packed brown sugar (adjust to taste)

  • 1 1/2 cups (9 3/8 ounces; 266g) peeled and minced fresh ginger (about 6 to 7 3-inch pieces)

  • 2/3 cup (158ml) freshly squeezed lime juice (about 8-9 limes)

  • 1/4 teaspoon dried champagne yeast

Directions

  1. Start by combining the brown sugar, minced ginger, and 1 quart (945ml) of cold water in a medium saucepan. Bring this mixture to a boil over high heat, stirring constantly to ensure the sugar dissolves completely. Once boiling, remove from heat, cover the pan, and let it steep for 1 hour. This steeping process allows the ginger to infuse its spicy goodness into the syrup.

  2. After steeping, strain the syrup through a fine-mesh strainer into a clean 2-liter soda bottle using a funnel. Add the freshly squeezed lime juice to the bottle, then fill it with cold water, leaving about 2 inches of space at the top. Cap the bottle and cool it in the refrigerator or an ice bath until it reaches approximately 65°F (18°C).

  3. Now comes the magic of carbonation. Add the champagne yeast to the cooled mixture, cap the bottle tightly, and let it stand at room temperature for about 2 days. During this time, check the bottle pressure regularly by gently squeezing it or carefully releasing the cap for a moment.

  4. Once your ginger beer has reached your desired level of fizziness, transfer it to the refrigerator to halt fermentation. When you’re ready to enjoy, simply strain the ginger beer into a glass and savor your homemade creation!

Special Equipment

Large saucepan, strainer, funnel, clean 2-liter soda bottle

Nutrition Facts (per serving)
1 Calories
0g Fat
0g Carbs
0g Protein
Nutrition Facts
Amount per serving
Calories 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Low-carb

Sizzling Spanish Padrón Peppers: A Spicy Adventure in Every Bite!

Embark on a culinary journey with these blistered Padrón peppers, a tantalizing Spanish tapas that’s ready in just 5 minutes!

Prepare for a thrilling game of pepper roulette! While most Padrón peppers are as mild as a summer breeze, about one in ten packs a fiery punch. This unpredictable heat is what makes this dish an exhilarating experience for your taste buds.

Hailing from the picturesque municipality of Padrón in Galicia, Spain, these little green peppers have become a global sensation. Now cultivated worldwide, including in the US, they retain their distinctive flavor and exciting heat profile no matter where they’re grown.

Our recipe uses a clever cooking technique to preserve the peppers’ delicate flavor. We start with a neutral oil for the perfect sear, then finish with a drizzle of high-quality extra-virgin olive oil for that authentic Spanish touch.

Get ready to create one of the most addictive and thrilling appetizers you’ve ever tasted. Pair it with some chilled sherry or Galician cider for the ultimate Spanish experience. Just keep a cool beverage handy – you never know when you might hit the jackpot with a spicy one!

May 2015

Recipe Details

Sizzling Spanish Padrón Peppers

Ingredients

  • 1 tablespoon neutral oil, like canola or grapeseed

  • 12 ounces Padrón peppers

  • Coarse sea salt

  • 2 tablespoons extra virgin olive oil

Directions

  1. Heat the neutral oil in a large cast iron skillet over high heat until it’s lightly smoking. Add the Padrón peppers in a single layer and let them sizzle untouched for about 30 seconds, allowing them to blister beautifully. Give the skillet a good shake, then continue cooking, turning occasionally, until the peppers are blistered all over and tender-crisp, about 1 1/2 minutes total. Sprinkle generously with sea salt.

  2. Transfer your blistered beauties to a serving plate. Drizzle them lovingly with extra-virgin olive oil and give them another sprinkle of coarse salt for that perfect crunch. Serve immediately and watch them disappear!

Special Equipment

Cast iron skillet

Nutrition Facts (per serving)
76 Calories
7g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 76
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 1g
Vitamin C 42mg 211%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb,Mediterranean

Jamaican Roasted Breadfruit: A Taste of Island Paradise

Discover the tropical flavors of Jamaica with this authentic roasted breadfruit recipe. A staple in Caribbean cuisine, breadfruit offers a unique taste and texture that will transport your taste buds to sandy beaches and swaying palm trees.

Unveiling the Magic of Jamaican Roasted Breadfruit

Roasted breadfruit is a beloved dish in Jamaica, showcasing the island’s rich culinary heritage. This recipe captures the essence of Jamaican street food, traditionally cooked over an open flame to achieve that perfect smoky flavor.

What Makes Jamaican Roasted Breadfruit Special?

Breadfruit, originally from Tahiti, has become an integral part of Jamaican cuisine. Its starchy, slightly sweet flavor profile makes it a versatile ingredient that shines when roasted to perfection. This dish embodies the spirit of Jamaican cooking – simple, flavorful, and deeply satisfying.

Ingredients for Jamaican Roasted Breadfruit

  • 1 ripe breadfruit
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 Scotch bonnet pepper (optional, for heat lovers)

Step-by-Step Guide to Roasting Breadfruit

  1. Preheat your oven to 400°F (200°C).
  2. Wash the breadfruit thoroughly and pat dry.
  3. Cut the breadfruit into quarters, removing the core.
  4. Brush each quarter with coconut oil and sprinkle with sea salt.
  5. If using, slice the Scotch bonnet pepper and place a slice on each quarter.
  6. Wrap each quarter in aluminum foil.
  7. Place the wrapped breadfruit quarters on a baking sheet.
  8. Roast for 45-60 minutes, or until the flesh is tender when pierced with a fork.
  9. Unwrap and serve hot, enjoying the crispy exterior and soft interior.

Serving Suggestions

Enjoy your roasted breadfruit as a side dish alongside jerk chicken or pan-fried fish. For a true Jamaican experience, pair it with a cold Red Stripe beer or a refreshing glass of sorrel.

The Cultural Significance of Breadfruit in Jamaica

Breadfruit holds a special place in Jamaican history and culture. Introduced to the island in the late 18th century, it quickly became a staple food source. Today, it’s not just sustenance but a symbol of resilience and culinary innovation.

Health Benefits of Breadfruit

Packed with fiber, potassium, and vitamin C, breadfruit is not only delicious but also nutritious. It’s a fantastic gluten-free alternative to traditional starches and can be a valuable addition to various diets.

Tips for Perfect Roasted Breadfruit

  • Choose a ripe breadfruit with a yellowish-green color and a slightly soft texture.
  • For an extra smoky flavor, try roasting your breadfruit on a charcoal grill.
  • Experiment with different seasonings like garlic powder or thyme for varied flavor profiles.

By mastering this Jamaican roasted breadfruit recipe, you’re not just cooking a dish – you’re embracing a piece of Caribbean culture. So fire up that oven, and get ready to enjoy a taste of Jamaica right in your own kitchen!

Gluten free,Vegan,Vegetarian,Paleo,Low-carb

Ultimate Oven-Roasted Mushrooms: A Savory Delight

Discover the secret to transforming bland mushrooms into a mouthwatering, umami-packed dish with this foolproof oven-roasted mushroom recipe.

Forget everything you thought you knew about mushrooms! This recipe will turn even the most ardent mushroom skeptics into devoted fans. By mastering the art of roasting, we’ll unlock the full potential of these humble fungi, creating a dish that’s meaty, deeply flavored, and irresistibly savory.

Let’s debunk a common kitchen myth: it’s perfectly fine to wash your mushrooms. A quick rinse won’t significantly affect their cooking time. For best results, trim and cut your mushrooms before washing, then give them a spin in a salad spinner. They’ll be ready for roasting in no time!

Pro tip: Save the flavorful liquid that escapes during roasting. It’s like liquid gold – a mushroom-flavored umami bomb that can elevate soups, sauces, and stir-fries!

The key to perfect roasted mushrooms lies in patience and technique. We’ll start with a moderate oven temperature of 375°F (190°C), allowing the mushrooms to slowly release their moisture and concentrate their flavors. Our clever trick of draining the initial liquid not only speeds up the cooking process but also ensures maximum browning and flavor development.

As the mushrooms roast, they’ll undergo a magical transformation. They’ll shrink to about half their original size, but don’t be fooled – their flavor intensifies exponentially. The result? Succulent, golden-brown morsels bursting with savory goodness.

These roasted mushrooms are incredibly versatile. Enjoy them as a standalone side dish, toss them into pasta, use them to elevate your salads, or incorporate them into countless other recipes. While this method works wonders for button or cremini mushrooms, feel free to experiment with other varieties like portobello, oyster, shiitake, or wild mushrooms.

December 2013

Recipe Details

Ultimate Oven-Roasted Mushrooms Recipe

Ingredients

  • 2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered

  • 1/4 cup (60ml) extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 8 to 12 sprigs thyme or rosemary

  • 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Directions

  1. Preheat your oven to 375°F (190°C) and position the rack in the center. In a large bowl, toss the mushrooms with olive oil, salt, and pepper until evenly coated. Spread them out on a foil-lined baking sheet, creating a single layer. Scatter the thyme or rosemary sprigs over the mushrooms. Roast for about 15 minutes, or until the mushrooms release their liquid. Carefully drain this flavorful liquid into a container and save it for future culinary adventures.

  2. Return the mushrooms to the oven and continue roasting for approximately 30 minutes more. You’re looking for a beautiful golden-brown color while maintaining a tender texture. Once done, discard the herb sprigs and transfer the mushrooms to a serving bowl. Toss with your choice of fresh herbs – parsley, chives, or tarragon work wonderfully. Serve immediately and watch them disappear!

Special Equipment

Rimmed baking sheet

Read More

  • How to Roast Fall and Winter Vegetables | The Food Lab
  • Roasting Mushrooms? Save the Cooking Liquid to Make a Savory Condiment
Nutrition Facts (per serving)
74 Calories
5g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 74
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 220mg 10%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 4g
Vitamin C 3mg 17%
Calcium 35mg 3%
Iron 1mg 5%
Potassium 691mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb,Mediterranean

Sizzling Churrasco Steak with Zesty Chimichurri

Transport your taste buds to the vibrant streets of Argentina with this mouthwatering churrasco steak recipe. Perfectly seared and dripping with herby, garlicky chimichurri sauce, this dish promises a flavor explosion that’ll have you coming back for seconds!

Churrasco isn’t just a dish—it’s a celebration of meat that spans across Latin America, Brazil, Spain, and Portugal. While some versions might require a full rotisserie setup, our recipe brings the essence of churrasco to your home kitchen or backyard grill. We’re focusing on the Argentine-inspired approach, featuring a quickly seared steak lovingly bathed in tangy chimichurri sauce.

The star of this show? A beautifully marbled skirt steak. But don’t fret if you can’t find it—this versatile recipe works wonders with other thin, fast-cooking cuts too. We’ve even included a nifty trick to transform a boneless short rib into the perfect churrasco canvas!

The secret to churrasco success lies in two key steps. First, we’ll give our steak a flavor-boosting dry brine. Then, we’ll sear it over blistering heat for that irresistible crust. Top it all off with a generous drizzle of chimichurri, and you’ve got a meal that’ll transport you straight to the heart of South America.

Ready to fire up the grill and become a churrasco master? Let’s dive in!

Sizzling Churrasco Steak Recipe

Ingredients

  • 2 pounds (900g) trimmed skirt steak (about 1 whole skirt steak) or other thin cut of steak such as hangar or a butterflied boneless beef short rib (see notes)
  • Kosher salt and freshly ground black pepper
  • Neutral oil, such as corn or canola, for greasing grill grate or for the plancha/skillet
  • One recipe Chimichurri Sauce

Directions

  1. Generously season your steak with salt and pepper, giving it a flavor-packed coat. Place it on a wire rack set in a rimmed baking sheet and let it chill out in the fridge, uncovered, for at least 30 minutes (or up to 8 hours if you’re a planner). This dry-brining process is the secret to juicy, flavor-packed meat!

  2. Grilling Your Churrasco: Fire up that charcoal grill! Open the bottom vent completely and light a chimney starter packed with charcoal briquettes (6 quarts). Once the top coals are getting ashy, pour them into a steep pile on one side of the grill. Pop the cooking grate on, cover, and let it get nice and hot for 5 minutes. For gas grill users, crank all burners to high, cover, and heat until it’s scorching (500°F; 260°C), about 15 minutes. Whatever your grill type, make sure to clean and oil that grate!

  3. Time to sizzle! Place your steaks on the hottest part of the grill. Cover and cook for a minute, then flip and repeat. Keep this flip-and-cover dance going until you’ve got a beautiful char and the internal temp hits 110 to 115°F for medium-rare or 115 to 120°F for medium (usually 6 to 8 minutes). For an extra flavor boost, brush the steaks with a touch of chimichurri in the last minute of cooking. Once done, let those beauties rest on a warm plate for 10 minutes.

  4. Plancha or Skillet Method: No grill? No problem! Heat 2 tablespoons of oil in a large cast iron skillet, plancha, or griddle over high heat until it’s shimmering. Add your steaks in a single layer and cook, flipping frequently, until they’re gorgeously browned and hit the same internal temps as above (6 to 8 minutes). Pro tip: If you’ve got a cooking weight, use it to press the meat for an even better sear. Don’t forget that last-minute chimichurri brush! Then, let the steaks rest for 10 minutes on a warm plate.

  5. Slice and serve like a pro! Cut your rested steaks crosswise into 5- or 6-inch sections, then slice thinly against the grain. Arrange on a platter and drizzle generously with that zesty chimichurri sauce. Your guests won’t believe you made this restaurant-quality dish at home!

Notes

Craving churrasco but only have thicker cuts like boneless beef short rib? No worries! Try this chef’s trick: butterfly it! This technique, demonstrated in the recipe headnote photo, transforms a thick cut into the perfect thickness for rapid grilling or searing. It’s a game-changer that’ll expand your churrasco possibilities!

Low-carb,Carnivore,Keto,Paleo,Gluten free