Homemade mushroom pesto crostini offer a complex earthy flavour along with the comfort of food that does not need chewing. A welcoming back-to-childhood experience.
I like exploring one vegetable at a time and creating a plate of antipasti with eg. mushrooms prepared in several different ways. So last night, when I was making stuffed mushrooms and Tuscan mushrooms I decided to pair it with mushroom pesto crostini. The result was so convincing, my guinea pigs said I should file the recipe on the blog. That is the best guarantee they have of ever trying the recipe again. So here it is:
1 shallot onion 1 clove of garlic 200 g porcini mushrooms 30 g dried mushroom mix 30 g walnuts A sprig of thyme Olive oil, salt and pepper
Peel and chop garlic and shallot onion and fry it over low heat in olive oil, until soft and transparent.
Blend half the dried mushrooms to a powder.
Soak the other half of the dried mushrooms in water
Clean and chop the fresh porcini mushrooms and add them to the frying onions along with a sprig of thyme
Let the mushrooms simmer until they have stopped sweating.
Blend the fried mushroom and onion mixture with mushroom powder, walnuts and salt and pepper to taste.
Spread the mushroom pesto over toasted bread and serve the mushroom pesto crostini as an antipasti starter with other mushroom preparations or with other types of crostini.