Our Favourite Recipes
Creamy Pesto Mushrooms on Toast
The affinity between mushrooms, cream and herbs is a foodie favourite all over the world. Here, it's given a distinct Italian twist, with Sacla’ Classic Basil Pesto stirred in along with mascarpone. Or for a vegan version, use Vegan Basil Pesto and Alpro Soya Cream.
Dairy Free
Pescatarian
Vegan
Vegetarian
Buon Appetito
Ingredients
- 1 tbsp. olive oil, plus extra for drizzling
- 200g chestnut mushrooms, sliced
- 2-4 thick slices bread
- ½ jar Sacla’ Classic Basil Pesto or Sacla' Vegan Basil Pesto
- 1 ½ tbsp. Mascarpone cheese, or a good glug of Alpro Soya Single Cream
- Salt & black pepper to taste
- 1 small garlic clove
- Chopped parsley to garnish
Method
- Heat oil in a large frying pan over a medium-high heat
- Fry mushrooms for 4-5 minutes, stirring every now and again, until they are soft and starting to brown
- Meanwhile, toast bread
- Lower heat right down and stir in Sacla’ Classic Basil Pesto and the mascarpone
- Season well
- Drizzle toast with a little oil, and rub it all over with a clove of garlic (optional)
- Tip mushrooms on top and scatter with parsley
To make a vegan version, use Sacla' Vegan Basil Pesto and Alpro soya cream for step 4.
