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Mushroom Pesto

20 October 2022 by Dominic Franks

Mushroom Pesto on toast with a fried egg

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.

Mushroom Pesto on toast with a fried egg

  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. 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!

Mushroom Pesto on toast with a fried egg

For more pesto and pate recipes check these out on Dom in the Kitchen.

Eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: mushroom pate, mushrooms, pesto, toast, vegetarian, vegetarian recipes

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Cultivators, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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