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Mushrooms in pesto(24 pcs)Ingredients:25 gr fresh basil5 tablespoons Parmesan cheese2 tablespoons pine nuts2 tablespoons olive oil
1 garlic clove2.5 tablespoons olive oil24 slices French bread500 gr mushrooms3 teaspoons balsamico vinegar75 gr prosciutto or dried hamextra:oven
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If shown, hover = photo = conversion© Janneke's Recipe pages - recipe mushrooms, sauces
How to prepare:Make of basil, grated Parmesan cheese, pine nuts and olive a pesto (see pesto, 2nd recipe). Mix in a small bowl the squeezed garlic with 2 tablespoons olive oil and sprinkle both sides of the bread.Toast the bread on both sides golden brown under a hot grill.Heat the remaining 1/2 tablespoon olive oil in a large frying pan. Add the thinly sliced mushrooms and fry 3-4 minutes over medium heat. Drain, mix pesto and vinegar with the mushrooms and warm 1-2 minutes over low heat.Preheat the oven to 200°C/395°F. Divide the mushroom mixture over the toasted bread and garnish with chopped or cut prosciutto.Put the bread on a baking sheet and grill 6 minutes till the prosciutto is crispy.
First published: April 12, 2003, Netherlands |
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