Materials for pesto sautéed mushroom sauteed recipe
- 500 g chestnut mushroom
- 3 tablespoon olive oil
- 1 tea spoon rosemary
- 1-2 tablespoons lemon juice
- 3 tablespoons pesto sauce
- Half a bunch of basil
- Black pepper
For the above
Preparation of mushroom saute with pesto sauce
- Wash chestnut mushrooms, dry them with a paper towel, and slice them to a thickness of 1 inch. In a pan heat the olive oil and add the mushrooms. Sauté for a few minutes, salt and pepper.
- Add the finely chopped rosemary leaves and cook for 5 more minutes. Take it from the oven and mix it with pesto sauce. Garnish with peanuts and basil leaves. Serve hot or warm.