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Quick-fix Pesto Mushrooms
December 25, 2008
Whip up this delicious recipe from Indian chef Shakuntala Saraf's new cookbook Simply Starters.
Pesto Mushrooms
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8-10
For mushrooms:
10-15 small mushrooms without their stems
1 cup red and green capsicum, baby corn sliced
2 tsp olive oil
1/2 tsp garlic paste
1 tbsp spring onion, finely chopped with leaves
2 tsp pesto sauce
1/4 tsp black pepper
2 tbsp coriander, finely chopped
Few cherry tomatoes
salt
For garnishing:
8-10 cherry tomatoes
10-15 basil leaves
10-15 black olives
10-15 toothpicks
Method:
Heat the oil. Sauté garlic paste and onion.
Add pesto sauce, salt, black pepper and coriander. Mix well.
Also add the mushrooms, baby corn, capsicum and cook for half a minute. Turn off the flame.
Now add the cherry tomatoes and mix well.
Serving:
Variation I: Take a toothpick. Insert a cherry tomato, a basil leaf and a mushroom. Top this off with a succulent black olive.
Variation II: The recipe can also be served in a plate without using toothpicks.
Photograph: Simply Starters
Excerpted from Simply Starters by Shakuntala Saraf, with permission from the author. The book is available at Crosswords outlets across the country and you can also call in to order it at +91 (0)22 4098 2222 or +91 (0)22 4098 2202; it is priced at Rs 400 per copy.
Also see: Veg Pulao, Lamb Curry & other video recipes
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