Mushroom walnut ‘gremolata’

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You see some pretty fancy things going on in my line of work. Fancy gala dinners, fancy award ceremonies, fancy dresses and heels and watches and hair. Fancy little canapés and fancy drinks and fancy dinner settings with six forks and four knives and so many different types of glassware that there’s barely room on the table for the fancy centrepiece.

I’m not even the one eating these canapés/navigating these forks and it’s a little exhausting. Give me a slice of gingerbread cake or brownie over a macaron tower any day!


Fortunately, there’s also the food that navigates the space between “dead easy” and “tiresomely overwrought.” The other day, for example, I was thinking about what I could create that would be quick and simple, but would help jazz up some of my soups and side dishes.

I scoured the fridge and pantry, and came up with some enoki mushrooms, walnuts, and lemon zest. I decided to do a sort of gremolata (usually a topping made with citrus zest and fresh herbs) with the ingredients I had on hand. The result? A rich, earthy topping with a little brightness from the zest. It works excellently as a topping for soups, salads, stir-frys, and pasta dishes dressed in olive oil or pesto.


Everything I top with the gremolata looks and tastes fancy as hell … but without the added stress.

Without further ado:

Mushroom walnut ‘gremolata’

Prep Time: 1 minute

Cook Time: 5 minutes

Total Time: 6 minutes

A quick, simple recipe for a topping that's great on soups, salads, & pasta alike.


  • 1 Tablespoon unsalted butter
  • 150g (just over 1 cup) enoki mushrooms*
  • 1 cup walnuts, toasted and roughly chopped
  • generous pinch of flaked sea salt
  • zest of 1 lemon


  1. In a large frying pan over high heat, melt the butter. Once melted, reduce heat to medium and add the mushrooms.
  2. Sautee 3-5 minutes, or until a deep golden brown. Remove from heat.
  3. Add chopped, toasted walnuts, salt, and zest. Toss together.
  4. Serve warm the day it's made.

*If you don't have enoki mushrooms on hand, or are looking to boost the mushroom flavour of this dish, feel free to sub in roughly chopped shiitake, maitake, or other mushrooms of your choice. You'll have to cook them 3-5 minutes longer.

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8 Responses to “Mushroom walnut ‘gremolata’”

  1. Mallory @ Because I Like Chocolate March 15, 2014 at 6:40 PM #

    I love enoki mushrooms so I am all over your take on gremolata!

    • onetoughcookie March 18, 2014 at 10:20 AM #

      Hope it works out for you! Really does make salad wayyyyyy more delicious.

  2. Stefan February 25, 2014 at 1:20 PM #

    What did you serve it on?

    My favourite gremolata experience has been a bacon version topping a cauliflower soup. Highly recommended.

    • onetoughcookie February 26, 2014 at 11:38 PM #

      That sounds delicious! Anything besides bacon? Or just more bacon?

      • onetoughcookie February 27, 2014 at 12:24 PM #

        p.s. served it on an all-greens soup (recipe tomorrow!) and then later on pasta al olio. Delicious!

      • Stefan March 2, 2014 at 8:18 AM #

        Bacon and filler: breadcrumbs, parsley, evoo, lemon. Go low on the filler.

  3. Sky February 25, 2014 at 8:42 AM #

    My microplane is primed and ready! I can’t wait to try this. Throwing enoki in the pan always feels a little cruel, given how overwhelmingly adorable they are, but I can see this recipe will help me get over that little hang-up in no time.

    • onetoughcookie February 26, 2014 at 11:39 PM #

      It will indeed! I had trouble narrowing down the photos I took just of the raw enoki; I too love the look of ’em!