for the mushrooms
- 250g button mushrooms, chopped
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon red chilli flakes
- freshly cracked black pepper
for the pesto
- 1 bunch basil, leaves picked
- 2 large garlic cloves (use 3–4 if the cloves are smaller)
- 1/4cup (40g) toasted almonds
- 1 tablespoon white miso paste
- 1 teaspoon nutritional yeast flakes
- 1/4 cup extra virgin olive oil
- bread slices, herbs, extra virgin olive oil
to prepare the mushrooms – Heat oil in a large frying pan on high. Add mushrooms, chilli flakes and pepper. Stir fry for 4-5 minutes until glazed and dry. Remove from heat and allow to cool slightly.
to prepare the pesto – Place all ingredients in the bowl of a small food processor and process just smooth and still slightly chunky.
Place pesto in a medium bowl. Add the mushrooms to the pesto and mix well.
To serve, toast a slice of sourdough bread. Top with the mushroom pesto mix. Sprinkle with herbs and lightly drizzle with extra virgin olive oil.
This recipe makes enough for four open/closed sandwiches or 24 small canapé cups.
It is important to fry the mushrooms on high heat to seal the moisture and keep them dry. Pan frying them on low or medium heat will make them sweat. If this happens, just bump the heat to high again till all water dries out.
Pesto can be made a day in advance and stored in the fridge. Alternatively the whole mushroom pesto mix can be made a day in advance and stored in the fridge. Just remember that you won’t be able to warm the mixture as it will discolour the pesto.
Once cooked and stored in the fridge, the mushroom pesto mix will keep well for up to 3 days.