I love mushrooms but just like a baked-potato they can soak up butter like a sponge. Here is a way to make this delicious and healthful side dish with a fraction of the fat and you don't sacrifice any flavor.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.
Use this stuffing for chicken or turkey. Makes enough for a 12lb bird
Salmon Tartare served with capers and fresh dill
Recipe from Ceiba restaurant, Washington, DC. Serve with grilled or broiled fish, or chicken. Heart of palm is sauteed with butter, garlic, cumin and white pepper then pureed.