Burrata, Portobello Mushroom & Pecan Pesto Baguette
The perfect sandwich. Creamy burrata, marinated sticky portobello mushrooms, homemade pecan and parsley pesto & sundried tomatoes in a toasted crunchy sourdough baguette.
Servings: 2
Ingredients
For the marinated mushrooms:
- 2 portobello mushroom caps
- 1 tbsp soy sauce / tamari
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 2 cloves garlic minced
- 1 tbsp olive oil
For the Pecan & Parsley Pesto (makes 6 servings):
- 60 g flat leaf parsley longer stems discarded
- 70 g pecan nuts
- 50 g pecorino cheese finely grated
- 100-125 mls olive oil
- Pinch of salt and black pepper
To serve:
- 1 large sourdough or artisanal baguette toasted
- 1 x 250g ball of burrata
- 2 tbsp sliced sundried tomatoes
- Handful of watercress
Instructions
- Start by thickly slicing the mushrooms. Mix together the soy sauce, balsamic, syrup and garlic. Stir in the mushrooms then set aside to marinate while you prepare the pesto.
- For the pesto, add the parsley, pecans and pecorino to a food processor. Blitz to a course paste. Slowly add the olive oil in stages, blitzing after each addition, until you have a smooth spreadable consistency. Taste and season with salt and pepper.
- Return to the mushrooms. Heat the olive oil in a frying pan over a moderate heat. Fry the mushrooms for 3-4 minutes each side until they start to brown and caramelise.
- To serve, add a heaped tablespoon to one half of the baguette and spread evenly. Layer over the watercress, mushrooms, sundried tomatoes & burrata. Pierce the burrata and gently spread. Top with the remaining baguette.