Chanterelle Pesto

While touring Poland in July, I could hardly believe my eyes when I saw all the mushrooms in the forests there. Each forest held a different mushroom and in great quantities! Starting at 6 a.m., localsin rubber boots and armed with baskets would set out through the woods searching for the treasure.Some mushrooms I processed immediately, while I preferred to dry some others to keep them for winter. But I liked the chanterelle pesto best, as it allowed me to preserve the rough quantities somewhat. Now the recipe…

Ingedients

  • 500g fresh chanterelles, cleaned (porcini optional)
  • 100g parmesan
  • 200g walnut, ground
  • 100ml oil
  • 1 onion
  • 1 clove of garlic
  • salt & pepper

1. fry chanterelles in coarse pieces with a little oil in a pan. In the meantime, peel and chop the onion and garlic. When the liquid has evaporated, add the onion and garlic to the mushrooms. Season with salt and pepper. Remove the mushrooms from the heat to cool as soon as they are well browned.

2. Cut the Parmesan into coarse pieces and grind finely either with a slicer or electric shredder. Place in a bowl. Add walnuts.

3. Finely grind cooled mushrooms as well and add to cheese-walnut mixture. Add a little salt. Add 70ml oil and mix well.

4. Fill into clean jars and cover with remaining oil.

5. Serve with pasta or bread, burrata and fresh herbs.Pesto keeps about 2-3 weeks in the refrigerator.

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