Mushroom Steaks
Cook Time 45 minutes
Servings 2
Ingredients
20g butter, melted
8 field mushrooms
1 x (400g) can of cannellini beans, drained and washed well
1 tbsp extra virgin olive oil
Juice ½ lemon
Salt & pepper
Rocket pesto
2 large handfuls of broad leaf rocket, a few leaves reserved to garnish
1 sprig of parsley
2 tbsp shelled pistachios
15g fresh grated parmesan, plus extra for garnish
3 tbsp extra virgin olive oil
½ clove garlic
Juice ½ lemon
Method
Heat a grill pan or BBQ over a medium-high heat.
Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.
For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.
Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.
Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.