Sautéed Mushrooms on Romesco Sauce | TasteToronto

Ingredients

• 4 tablespoons unsalted butter
• 1 pound button mushrooms, cut into 1/2-inch thick slices
• Salt and pepper, to taste
• 2 teaspoons garlic, minced
• 2 tablespoons parsley, chopped
• 2 large red peppers, roasted and peeled (seeds and membranes removed)
• 3 medium tomatoes or 4 Roma tomatoes
• 2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
• 2 large garlic cloves, peeled
• 1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
• 1 to 2 teaspoons pure ground chili powder or red pepper flakes, to taste (pepper flakes are hotter)
• 1 tablespoon fresh Italian parsley, chopped
• 1 teaspoon sweet paprika or Spanish smoked paprika
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 tablespoons sherry vinegar
• 1/4 to 1/2 cup extra-virgin olive oil, as needed