Creamed chestnut mushrooms on toast with rocket and walnut pesto Recipe

Chestnut mushrooms cooked in a garlic cream sauce served with a rocket and walnut pesto.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.5/5

Les ingrédients

Pour people
  • For the vegetables
  • Chestnut mushroom(s) : 600 g
  • Dry white wine : 30 ml
  • Garlic clove(s) : 3 whole
  • Double cream : 200 ml
  • Flat leaf parsley : 0.5 bunch
  • Part two of the recipe
  • Olive oil : 50 ml
  • Bread : 500 g
  • Garlic clove(s) : 1 whole
  • Rocket : 1 bunch
  • Basil : 1 bunch
  • Fresh walnut(s) : 50 g
  • Olive oil : 100 ml
  • Maille Dijon mustard : 0.5 tbsp
  • Cider vinegar : 20 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Garlic clove(s) : 2 whole
  • Grated parmesan : 20 g
  • Parmesan shavings : 20 g



    Slice the mushrooms and finely chop the garlic.Finely chop the parsley.
    Heat a not stick pan until hot and add the olive oil. Fry the mushrooms until golden brown, then add the cream and reduce by half. Season with salt and pepper. Add the parsley to the mushrooms just before serving.


    Preheat the oven to 200'C.
    Drizzle the olive oil over the bread and bake in the oven until golden brown. Take it out of the oven and rub with a clove of garlic.


    Toast the walnuts in the oven for 5 minutes and then roughly chop. Pick the rocket and basil and place in a blender with the garlic clove, parmesan, vinegar, mustard and the olive oil. Blend until smooth. Put the mixture into a bowl and season with salt and pepper. Stir in the walnuts.

  • 4. TO PLATE

    Place the toast in the middle of the plate, top with the creamed mushrooms. Dot the pesto on top and around the plate. Garnish with parmesan shavings and a drizzle of olive oil.

Chef's tip

«Try recreating the same dish with different mushrooms. It works best with meaty mushrooms like Portobello, Shiitake or field mushrooms. »

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