Mushrooms and pesto are a match made in heaven.
Mushroom Pesto Pinwheels
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Serves four
Ingredients:
3 cups mushrooms
1 sheet puff pastry
¼ cup nut-free basil pesto
¼ cup grated tasty cheese
1 egg (optional)
Nut-free basil pesto:
1 clove garlic
1 cup basil
¼ cup olive oil
¼ cup grated parmesan cheese
Salt and pepper to taste
Method:
Preheat the oven to 180°C and line a baking tray with baking paper.
Lightly wipe mushrooms with a piece of paper towel to remove any dirt. Trim the stalks of the mushrooms then chop the mushrooms into 0.5cm slices.
Crack the egg into a small bowl and lightly mix with a fork.
To make the pinwheels, spread the basil pesto over the sheet of puff pastry, stopping 2cm from one edge of the pastry. Sprinkle cheese over the basil pesto. Place sliced mushrooms in an even layer on top of the cheese.
Brush the egg over the strip of pastry that remains untopped.
Roll the puff pastry into a log, starting at the filled edge and moving towards the edge that is untopped. Press the edge to seal closed.
Cut the log into 2cm pieces. Place each piece, cut side down on the prepared baking tray. Bake for 25 minutes.
Remove from the oven and serve warm.
Nut-free pesto method:
Remove the outer layer from the garlic.
Place all ingredients in a food processor. Process on high speed until combined.
Roasted Pesto Mushrooms
Serves two
Ingredients:
200g mixed mushrooms (white cup, Swiss brown, shitake)
4 cloves garlic, skin on
4 sprigs thyme
20g butter
2 tbsp olive oil
Salt and freshly ground black pepper
1 bunch Tuscan kale, roughly chopped
¼ cup basil pesto
Cheesy polenta:
2 cups vegetable stock
½ cup fine polenta
20g butter
½ cup grated parmesan cheese
Method:
Preheat oven to 180℃ and line a baking tray with baking paper.
Place mushrooms, whole garlic cloves and thyme on the tray. Add butter and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Bake for 20 minutes.
In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.
Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.
Add kale leaves to the baking tray and toss to combine with the mushrooms.
Return to the oven and cook for a further 10 minutes.
Place stock in a medium saucepan over high heat and bring to the boil. Once boiling, reduce heat to low then sprinkle the polenta into the saucepan while whisking vigorously until combined.
Add butter and cheese while continuing to whisk.
Serve cheesy polenta immediately, topped with roasted pesto mushrooms.
Recipes and photo courtesy: https://australianmushroomgrowers.com.au/