So this Mushroom Pesto really isn’t a pesto, it’s more like a patè, I just think the word pesto has more of a foodie ring to it. Also for me the word pate has associations with meat and this is most definitely a meat-free dish. So there you go.
To be honest, I’ve been looking for ways to get more interesting things on toast and my tomato leaf pesto was so popular that I thought I’d try something else. The mushrooms I’m using are these adorable mini-portobellos and I think the mushrooms here are essential. If you can avoid the basic mush-filled mushrooms and go for something a bit more local or rustic looking… something with a robust flavour.
Then I’m adding rosemary because to be frank, rosemary and mushrooms are the best bedfellows. I’m using a string cheddar and some garlic for good measure and it all gets whizzed up to a glorious sauce. Perfect for spreading on toast.
- 50g pine nuts
- a large nob of butter
- olive oil
- 200g mushrooms – thickly sliced
- 2 garlic cloves – finely grated
- 2 twigs of fresh rosemary – chopped
- 75g strong cheddar – grated
- Place a large frying pan onto a medium heat and add the pine nuts. Toast them until golden. This usually takes about 5 mins but keep your eye on them as you don’t want them to burn – and they can go from golden to burnt in seconds. Once they’re done, remove them from the pan and set them aside.
- Add a large nob of butter and a little olive oil to the pan and throw in the mushrooms. Now, I’m a ‘low and slow’ kind of mushroom fryer. I give them an initial shimmy in the pan to coat them in the butter and oil and them leave them alone on a medium heat until they begin to squeak. (Roughly 6 mins.)
- Then, add plenty of pepper – more than you think, plus the rosemary. Then shimmy them again and leave them to turn golden. A few shimmies here and there until they are soft and gloriously golden all over. Set aside.
- Set aside 4 or 5 mushroom slices and then tip the remaining mushrooms and pine nuts into your food processor (I’m using my amazing smeg hand blender) along with the cheese and blend to a rough paste.
That’s pretty much it. I’m spreading mine onto thick toast and serving it with an fried egg on toast. Utterly Glorious!
For more pesto and pate recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!
