Mushrooms On Toast
Adapted from Chef Simon Furley at Beechmont Estate
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
Carrot Top Pesto
- 50g/1.7ozs carrot top leaves (around 1 bunch's worth)
- 50ml/1.7flozs. extra virgin olive oil
- 25g/1oz pecorino or parmesan cheese, grated
- 25g/1oz sunflower seeds
- 2 tablespoons malt vinegar
- Salt to taste
- 1 teaspoon black pepper
For Mushrooms
-
Peanut or grapeseed oil for frying
-
500g/1.1lb white or brown mushrooms, sliced
- 2 cloves garlic, minced
- 60ml/2flozs cream
- 2 tablespoons pecorino or parmesan cheese, grated
Step 1 - First make the carrot top pesto. This makes enough for 5-6 servings of these mushrooms. Separate the carrot top leaves from the stalks and add the leaves, oil, cheese, sunflower seeds and malt vinegar in a food processor or Thermomix and process until you get a paste (TM: 15 secs, speed#6). You may need to scrape down the sides a couple of times to ensure that it all gets processed together. Season with salt and pepper and place in a jar. It will last for 2 weeks refrigerated (just use a fresh spoon whenever you use it).
Step 2 - Heat a frypan up on very hot (almost smoking) and add oil and fry the mushrooms well adding more oil if needed. Sauté them well on high heat so that they don't stew and become nicely browned on the edges. Add the garlic and fry for an extra minute. Then add the cream and cook for a minute until the sauce has reduced. Stir in a heaped tablespoon of the carrot top pesto and remove from heat. Toast bread and butter. Spoon these mushrooms on top of the toast and add more grated cheese.