Mushroom pesto, quesako? Simply pieces of Paris mushrooms and porcini mushrooms, garlic and parsley, all browned together in a little olive oil. To be used as a stuffing for your poultry and your paupiettes, or as a sauce for your pasta and risotto. In short, to eat hot wherever you want!
On toast as an aperitif. In composition of verrines and fine stuffings for meats and potatoes...
- Mushrooms (Paris mushrooms 68%_origin EU, rehydrated porcini mushrooms 14%), sunflower oil, extra virgin olive oil, garlic 2%, parsley 1.4%, salt, spices, acidifier: lactic acid.
- Energy: 891kJ / 213kcal; Fat: 20g, of which fatty acids: 2.4g; Carbohydrates: 2.8g, of which sugars: 1.5g; Protein: 3.3g; Salt: 1.8g
Click here to see the pesto risotto recipe