Chanterelle pesto in endive leaves – Food Pharmacy

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Chanterelle pesto in endive leaves

The nights are getting colder and yesterday we had socks in our shoes for the first time in several months. But do not despair – the forest is full of chanterelles!

And we can hardly think of any better occupation than strolling around in the woods on a sunny day and looking for chanterelles. Here is our favorite recipe for chanterelle pesto!


Chanterelle pesto in endive leaves

  • By : Food Pharmacy


1 endive

1 cup roughly chopped chanterelles

4 crushed garlic cloves

1/2 cup toasted pine nuts (walnuts work nice here too)

1/4 cup olive oil + little extra for frying

23 tbsp nutritional yeast

salt & pepper

Handful of fresh parsley


Toss the mushrooms and garlic in a fry pan with a little bit of oil. Fry on medium heat until they start to golden slightly.

Combine the mushrooms, pine nuts, yeast and oil into a food processor and pulse several times. Season with salt and pepper, add some parsley and adjust the oil if the consistency is too thick. Pulse a few more times.

Serve a dollop of chanterelle pesto on in an endive leaf as a cozy fall starter or indulgent lunch/brunch!

More recipes from FP with mushrooms:

Crayfish on a plate with chanterelles, dill pesto and roasted hazelnuts

Butternut Cream with Lingon, Sautéed Mushrooms and Kale

Hash Browns With Mushrooms, Feta Cheese And Pomegranate

Omelette Pizza with mushrooms, baby spinach and feta cheese

Ramen With Ginger, Mushrooms And Miso

Brunch Wok with Oatmeal, Mushrooms and Almond Dressing

Vegan Caesar salad




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