Mushroom pesto

Recipe from: 16 April 2012
mushroom pesto

Ingredients 10
Servings
Time 00:10
  • 100
    g
    mixed wild mushrooms
  • 20
    g
    butter
  • 1
    Tbs
    sunflower oil
  • 1
    Tbs
    oyster sauce
  • 1
    Tbs
    balsamic vinegar
  • 1
    tsp
    treacle sugar
  • 30
    g
    cashew nuts
  • 30
    g
    parmesan- grated
  • 1
    garlic clove
  • 30
    ml
    olive oil
 

Method

00:15
 
Heat a frying pan and add the oil, brown the butter in the oil and add the mushrooms, fry until golden brown and strain off all the fat.

Return the mushrooms to the pan and add the oyster sauce, balsamic vinegar and sugar, cook until syrupy.

Place all the ingredients in a blender and pulse for 10 seconds – leaving it slightly chunky.

Reprinted with permission of Chris Erasmus.


 

Read more on: recipe  |  shallow-fry  |  mushrooms
 

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