Posted by Nick Garrett

50 ml (1/4 cup) each Balsamico Tradizionale vinegar and lime juice
45 ml (3 tbsp) brown sugar
2 large cloves garlic, minced with 2 teaspoons of Parmigiano Reggiano
2 to 5 ml (1/2 to 1 tsp) hot red pepper flakes
250 ml (1 cup) broken walnut pieces
45 ml (3 tbsp) vegetable or olive oil
500 g (1 lb) small fresh mushrooms (white or cremini)

In a measuring cup or small bowl, mix vinegar, lime juice, sugar, parmesan, garlic and hot red pepper flakes; set aside.

Heat a large skillet or wok over medium-high heat. Add walnuts; cook and stir constantly for 2 to 3 minutes or until lightly toasted; remove and set aside.

In same skillet, heat oil over medium-high heat; add mushrooms and stir-fry for 3 to 4 minutes. Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2 to 3 minutes or until sauce is bubbling and mushrooms are well coated.

Serve on hot rice, mixed greens or as a side dish to meat.

Makes 4 main-course servings.


Posted on April 24, 2011 by nickgarrett


Posted by NickG

A drizzle of sweet honey is the perfect contrast to the salty nature of cheese. Honey pairs well with mild cheeses that have a little something nutty going on. It subdues cheeses with a naturally tangy and acidic flavor profile. It also provides a harmonious contrast to strong flavored cheeses. Honey is meant to elevate a cheese, not smother it, so use it sparingly.

Warm the honey (pref organic) gently and drizzle over shards of Parmigiano Reggiano 24-36months… nice and mature as this stands up to and compliments the sweetness of the honey.

Pile up and serve with Balsamico dips, Walnuts – don’t forget the cocktail sticks ;)

Parmesan tips

Look for the white crystalised spots on a good Parmesan cheese – a sign of quality.

Wrap in paper and finally in plastic – keep in fridge.


Artist Signman Teacher

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