Last week, I had an amazing appetite for mushrooms. And especially big ones on mushrooms. Mushrooms just starting summer ... do not ask - I do not know where that came from. In any case, I caught myself several times in the supermarket of confidence, as I just shoveled large parts of the mushroom supply available in my shopping basket again. At home, the little things then moved (unnoticed by the rest of the family) to various vegetable pans and salads. But once - and now it will be exciting! - They also had their big solo appearance as a quick champignon carpaccio with Persia pesto, pistachios and Parmesan. Really good stuff. It fits so well in the warm season that you absolutely need the recipe for your next mushroom home application. I've decided.
I mean, it could have been a lot worse on the lascivious front: a little bit of shyness after a pint of custard, a medium longing for half a cake pie - that would not have gone off quite so well for the belly pelageers. But mushrooms - pfffff - I ask you! That's a touch of calorie-nothing on the plate. Just 22 calories bring 100 g of edible mushrooms. I think only snake cucumber or a piece of paper has less energy.
Speaking of paper: Some people find that mushrooms are somehow pretty drab and boring. Now. In fact, they bring with them a somewhat restrained taste. But with two or three other small, amromatic ingredients, they suddenly develop very well. For example, garlic, parsley and lemon go well with mushrooms. If you want, you can also try this combination in the warm version on bread: the mushroom baguette from the oven is made super fast and also really tasty.
But right now the champignon carpaccio with parsley pesto, pistachios and parmesan is my absolute favorite. I could again. And you?
Have it delicious! ღ
PS: Of the parsley pesto will probably still be left enough to enjoy sensationally delicious spaghetti. Or brush sandwiches and breads. You know about it.
PPS: For champignon fans (and those who want to become one) there are many delicious recipes with mushrooms .
The recipe for quick mushroom carpaccio with parsley pesto, pistachios and parmesan
Ingredients for 2-3 servings:
- 200 g larger mushrooms
- 25 g of chopped pistachios
- 1 large bunch of plain parsley (or 2 small)
- 75 g Parmesan, sliced
- 5 tablespoons olive oil
- 2 tablespoons water
- juice 1/2 lemon
- 1 clove garlic, peeled & roughly chopped
- 1 pinch of chilli powder
- salt & pepper
- 1 handful of cherry tomatoes, halved
- 1 small red onion, peeled & in fine rings
That's how it works:
Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.
Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.
Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.
Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.
Tip:
Unused parsley pesto keeps itself covered in the fridge for 2 days and can be used great for spaghetti pesto or as a spread for delicious steaks.
INGREDIENTS
- 200 g larger mushrooms
- 25 g of chopped pistachios
- 1 large bunch of plain parsley (or 2 small ones)
- 75 g Parmesan, planed
- 5 tbsp olive oil
- 2 tbsp water
- Juice 1/2 lemon
- 1 garlic clove, peeled & roughly chopped
- 1 pinch of chilli powder
Salt pepper
- 1 handful of cherry tomatoes, halved
- 1 small red onion, peeled & in fine rings
THAT'S HOW IT WORKS
Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.
Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.
Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.
Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.
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