Mushroom Toast with Pesto3 min read
This freezer and pantry friendly recipe relies on a few shelf-stable basics to elevate the humble mushroom to a crave-worthy meal. Rich in energy-boosting B vitamins and immune system bolstering vitamin D, mushrooms are an ideal ingredient to add to your quarantine grocery list.
They also contain a plethora of antioxidants and trace minerals, aiding everything from brain function to gut and bone health. The pesto here provides a boost of flavor and dose of detoxifying greens. Serve this recipe up as a satisfying light lunch, or pair it with a big green salad for a more substantial meal. Check out the leftovers recipe notes below to make sure none of your groceries go to waste!
Serves 2 (with extra pesto leftover)
Total Time: 25 minutes
- 1 cup mixed herbs and greens (try any combination of basil, parsley, cilantro, spinach, kale, arugula, or even frozen greens quickly defrosted in a pan until softened)
- 1 clove garlic, peeled
- 1/3 cup extra virgin olive oil
- 1/3 cup nuts or seeds (try pine nuts, walnuts, hemp seeds, cashews, or omit if unavailable)
- Juice of 1 lemon, or a splash of apple cider, champagne, or balsamic vinegar
- Salt and pepper to taste
- In a blender, combine all the above ingredients with a splash of cold water, and blend until completely smooth.
- Add more water or olive oil to thin it out further if needed. Season to taste with salt and pepper or extra lemon or vinegar if needed.
Mushroom Toast Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 cups mixed mushrooms (whatever is freshest and available, everything from the humble button mushroom to fancy gourmet mixes works here), rinsed, drained, and roughly chopped
- 2 cloves garlic, peeled and thinly sliced
- Juice from ½ lemon, or a small splash of apple cider, champagne, or balsamic vinegar
- 2 thick slices of your favorite bread (sourdough works especially well here)
- Ricotta, fresh herbs or sprouts, and flaky sea salt to garnish, optional
- In a large skillet over medium-high heat, warm the olive oil. Add the mushrooms, toss through the oil, and leave undisturbed for 3-4 minutes to encourage a golden crust on the mushrooms. Season with salt and pepper, add the garlic and toss through.
- Cook for another 3-4 minutes, until the mushrooms are tender and all the released liquid cooks off. Off the heat, add the lemon or vinegar and stir well.
- Toast your bread slices until golden, and spread with a bit of ricotta if using, then a spread of the prepared pesto.
- Arrange the mushrooms over the pesto, and top with the fresh herbs or sprouts and a sprinkling of flaky salt if using. Enjoy!
Leftovers Recipe Notes: Any leftover mushrooms and pesto can be tossed through warm pasta with some additional olive oil and a bit of parmesan for a delicious and hearty meal. Also, consider slicing and freezing fresh bread when you’re able to buy or bake it so you always have some on hand.