Food Pharmacy, Recipes
Published:
September 3, 2021
September 3, 2021
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!
PrintChanterelle pesto in endive leaves
Scale
Ingredients
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
2–3 tbsp nutritional yeast
salt & pepper
Handful of fresh parsley
Instructions
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
