Chimichurri-Tossed Mushrooms with Hazelnuts

I’ve got a confession: I just haven’t wanted to cook these last few weeks. Do you know what I mean? It’s not so much that I don’t want to get in the kitchen but I’m not quite ready for slow-cooking, braising, and stews that are Fall. Even so, I am ready to toss the tomatoes and bring on the Fall flavors — I mean, when PSL is in stores it’s clearly time to shelf the Capreses.

Chimichurri-Tossed Mushroom Carpaccio Recipe | aidamollenkamp.com But seeing as it’s been triple digits in LA and 70s and balmy in New York all week, I want to eat Fall flavors without the work. So, I came up with this Chimichurri-Tossed Mushrooms with Hazelnuts and it’s in regular rotation. I created these Chimichurri-Tossed Mushrooms for our blogger dinner party featured in this month’s Better Homes & Gardens (check it out when you have a sec!). But, I have a feeling it’ll last way past this month since it’s simple to make, dresses up nicely — add some toasted quinoa and baby greens for more of a salad — and would steal the spotlight from nearly any main. Check out the recipe over on the Better Homes & Gardens website so you can welcome Fall without too much work!

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