Italian

Mushroom bruschetta with garlic and macadamia pesto

Name: Mushroom bruschetta with garlic and macadamia pesto
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 80g unsalted butter; 1 garlic clove, bruised; 500g mixed mushrooms (we used oyster, shiitake and enoki), trimmed, sliced; 2 thyme sprigs; Juice of ½ lemon; 1 x 620g sourdough baguette, cut diagonally into thick slices; 1 bunch flat-leaf parsley, leaves picked; 2/3 cup (100g) roasted macadamias, finely chopped, plus extra to serve; 2 garlic cloves, crushed; Finely grated zest & juice of 1 lemon; ¾ cup (180ml) extra virgin olive oil

Rate now

https://healthimprovements.info/recipes/mushroom-bruschetta-garlic-macadamia-pesto/85y1a08k — Mushroom bruschetta with garlic and macadamia pesto

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 25, 2019

“Bruschetta is a great way to make good use of day-old bread." – Darren Robertson

2 tbs extra virgin olive oil, plus extra to drizzle
80g unsalted butter
1 garlic clove, bruised
500g mixed mushrooms (we used oyster, shiitake and enoki), trimmed, sliced
2 thyme sprigs
Juice of ½ lemon
1 x 620g sourdough baguette, cut diagonally into thick slices

Macadamia & garlic pesto

1 bunch flat-leaf parsley, leaves picked
2/3 cup (100g) roasted macadamias, finely chopped, plus extra to serve
2 garlic cloves, crushed
Finely grated zest & juice of 1 lemon
¾ cup (180ml) extra virgin olive oil

Method

1.

For pesto, blitz all the ingredients in a food processor until smooth. Season to taste.
2.

Heat oil and butter in a frying pan over high heat. When butter foams, add garlic, mushroom and thyme and cook for 4-5 minutes until mushrooms start to brown and absorb the butter. Add lemon juice. Season and keep warm
3.

Meanwhile, heat a lightly greased chargrill pan or barbecue to high heat and grill sourdough in batches for 1-2 minutes, turning halfway, until charred. Drizzle with extra oil and season. Spread sourdough with pesto, top with mushroom and scatter with extra macadamia. Serve remaining pesto and mushrooms in small bowls alongside.