recipe fun, wild mushroom and roasted red pepper scramble
Our friend Murrey always throws a great dinner party and this past Sunday was no exception. Her entree was an amazing wild mushroom cake, served with red pepper coulis and avocado pesto.
Murrey graciously gave us a few mushroom cakes to bring home. Pictured here is the scramble I made from those cakes to which I added 4 eggs, several strips of roasted red pepper, 1 tsp crushed garlic, a little grated romano cheese and a handful of fresh basil from the garden. I paired that with a simple salad of mixed greens & shaved carrot, dressed with Bariani olive oil and a splash of balsamic vinegar.
Leftovers ain’t so bad if I do say so myself!