Marinated Mushrooms with Rocket and Walnut Pesto
This plant-based recipe is the perfect side or as part of a tapas evening. The rich marinated umami mushrooms pair perfectly with this light peppery pesto. The Irish Peat Smoked White Condiment adds some extra smokiness to the mushrooms and helps to balance the marinade. Tag us on socials when you make it!
Ingredients:
Marinated Mushrooms:
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp Irish Peat Smoked White Condiment
- 4 garlic cloves, finely diced
- 2 tsp oregano
- 1/2 tsp chilli flakes
- 1 tsp pepper
- 1/2 tsp pepper
Rocket & Walnut Pesto
- 1 bag of rocket
- 40g walnuts
- 100ml Extra Virgin Olive Oil
- Sprinkling of salt
- 2 cloves of garlic
- 20ml Citrus White Condiment
1. Combine all the marinade ingredients together and toss the mushrooms in it. Cover and leave in the fridge for 1 hour. Make sure to spread the marinade all over the mushrooms, spoon into the middle as well to make sure it will be fully absorbed! Meanwhile, combine all the pesto ingredients together and blend. If it's a little stiff, add some more olive oil.
3. Once the mushrooms are marinated, cook on a griddle pan until soft (about 5-10 minutes on each side) .
4. To serve, place mushrooms on a plate and drizzle pesto over them. If you have some Balsamic pearls, they give the plate a little extra drama - we recommend the Black Garlic Pearls!
Enjoy!
