McKinley-Thatcher Virtual Cultural Festival

Live Cooking Class with the League of Kitchens

Friday, April 23, 2021

5:00pm-6:15pm

Dinner Recipe: Hongos con provolone (mushrooms with provolone)

Festival Information: visit our website post here.

Ingredients for 2 servings:

• 1 bunch flat-leaf parsley (enough for 1 cup)
• 4 cloves garlic
• 2 large portobello mushrooms (can substitute with skirt steak)
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon paprika
• 1 ½  teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 cup extra virgin olive oil
• 1/4 cup plus 2 teaspoons vegetable oil
• Two 1/2-inch thick slabs provolone (about 1/2 pound)
• Grilled bread, for serving

SERVING SIZE NOTES:

• For 4 servings, double highlighted hongos con provolone ingredients.
• For 6 servings, triple highlighted hongos con provolone ingredients.
• Buy as much steak as you need for your family.
• Do not increase chimichurri ingredients (there will be plenty of sauce).

Equipment:

• Cast-iron skillet or flat side of a grillpan
• Cutting board
• Chef knife
• Food processor
• Medium or large jar with a lid