| Marinated Trio of Mushrooms in Pesto |
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with VPC Garlic & Rosemary Oil
Season the mushrooms with salt & pepper and grill until golden brown. Set aside to cool. In a large bowl, combine the basil, parmesan, VPC Garlic & Rosemary Oil and pine nuts until it resembles a pesto and season to taste. Mix the mushrooms through the pesto and marinate for 2 hours in the fridge. Garnish with wild rocket and serve as a side dish or with toasted, crusty bread. |
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| Ingredients |
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Serves 6 (as a side dish)
500g field mushrooms, cut into quarters
250g swiss brown mushrooms, sliced thickly
1 punnet shiitake mushrooms, sliced thickly, approx. 100g
2 tablespoons chopped basil
1 tablespoon grated parmesan
3 tablespoons VPC Garlic & Rosemary Oil
1 tablespoons pine nuts, roasted & finely chopped
salt & pepper
wild rocket lettuce, garnish only
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