Sunday, March 1, 2015

Mushrooms with pesto

250g large open field mushrooms
100g spelt flour
5 tbsp olive oil
Lemon thyme

1 bunch of basil
200g macadamia nuts
2 large cloves of garlic
1 cup olive oil

Clean and remove the stems from the basil. Chop finely.
Medium grate the macadamia nuts and add to the basil in a bowl. Mix.
Crush the garlic and add.
Add oil bit by bit while stirring until a thick paste forms.
Press into the bowl. Dribble a little oil on top and cover.

Clean the mushrooms, dry them, cut a little off the stem and discard. Cut into thick slices.
Put the flour on a large plate and roll the mushrooms in it. Do this in 2 lots if there are too many mushrooms. Leave for ½ hour so the mushrooms collect lots of flour. Turn from time to time.
Heat olive oil in a stainless steel frying pan and add enough mushrooms when the oil is hot so that they do not touch. Turn when golden.
Push the mushrooms to the side of the pan when they are golden on both sides and fry the remaining mushrooms.
Sprinkle with lemon thyme.

Can be served with potatoes and a salad or with noodles and tomato sauce.

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