8mushroomsonly 4 if you can buy the very large one
2tbl spoonhoney
1tbl spoonsoja sauce
1tbl spoonolive oil
salt and pepper
To make the pistachio pesto
100grpistachio nutspeeled
20grpine nuts
1clovegarlic
20grbasilfresh leaves
1tbl spoonParmesan cheese
3tbl spoonolive oil
salt and pepper
Direct in je mandje bij
Instructions
First we make the pistachio pesto
Chop the basil leaves and garlic with a knife. Place all ingredients (pistachios, pine nuts, garlic, basil, olive oil and parmesan cheese) in a cutter and mix well. Make sure that you keep the structure so it should not be a soft, fine puree. Taste and season with salt and pepper.
Clean the mushrooms with a brush. I never rinse them with water because they start to retain water and it is difficult to bake them crispy. (then they remain spongy) Carefully remove the stems so that you only have the hat. (don't throw them away... I use the stems in other dishes or soups)
Mix the olive oil with the soy sauce and honey. Put this mixture in the pan and make sure the pan is warm enough. (make sure that the oil and honey do not burn) First fry the mushrooms with the hole side down for 2-3 minutes. Seazon with pepper and salt. Then carefully turn them over and bake this side also for 2-3 minutes.
You will see that a lot of moisture is released, so do not put a lid on the pan because the moisture must be able to evaporate. Make sure they are nicely browned and season if necessary.
Remove the pan from the heat and fill the mushrooms with the pistachio pesto (I use a teaspoon)
Serve warm, maybe with a few fresh lettuce leaves.
Notes
Mushrooms especially remind me of autumn. Due to their versatility, they are also often eaten in salads in summer. The combination of sweet honey, salty soy sauce and fresh pesto brings autumn and summer together...