Creamy burrata, marinated sticky portobello mushrooms, homemade pecan and parsley pesto & sundried tomatoes in a toasted crunchy sourdough baguette. The perfect sandwich!
Pesto with a twist
I’ve had a glut of parsley and thought why not make a glut of pesto? It has a lovely grassy flavour and is a nice change to the usual, and yes quite frankly boring, basil variation. Replace pine nuts for pecans for a slightly creamier texture. Add the usual olive oil, pecorino (or parmesan) cheese, garlic and you have yourself a rather fine & very delicious pot of homemade pesto in under 5 minutes. Just made to stuffed into a Burrata, Portobello Mushroom & Pecan Pesto Baguette.
Just a tip, if you use parmesan in place of pecorino, you may need to add a tad more salt as parmesan is generously less salty. As always season to taste as you go along.
A Sandwich of Epic Proportions
Now this is hands down the best (and largest) sandwich I have ever made. It’s crammed full of flavour, warmth and the perfect medley of textures. People say food can give you a hug and I didn’t know what they meant until now. The burrata is fresh and creamy and is the perfect partner to the sticky maple and soy marinated mushrooms. The watercress and sundried tomatoes add a bit of brightness and intensity. Then of course you have the fundamental part- homemade pesto – which brings it all together. Serve in crusty warm bread and you have the perfect sandwich.
Leave a comment and let me know how you get on making this Burrata, Portobello Mushroom & Pecan Pesto Baguette. I would love to see your creations over on instagram!
more summer recipes
Crispy Tofu & Edamame Fried Rice
Chickpea, Feta & Mint Greek Salad
Burrata, Portobello Mushroom & Pecan Pesto Baguette
Ingredients
For the marinated mushrooms:
- 2 portobello mushroom caps
- 1 tbsp soy sauce / tamari
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 2 cloves garlic minced
- 1 tbsp olive oil
For the Pecan & Parsley Pesto (makes 6 servings):
- 60 g flat leaf parsley longer stems discarded
- 70 g pecan nuts
- 50 g pecorino cheese finely grated
- 100-125 mls olive oil
- Pinch of salt and black pepper
To serve:
- 1 large sourdough or artisanal baguette toasted
- 1 x 250g ball of burrata
- 2 tbsp sliced sundried tomatoes
- Handful of watercress
Instructions
- Start by thickly slicing the mushrooms. Mix together the soy sauce, balsamic, syrup and garlic. Stir in the mushrooms then set aside to marinate while you prepare the pesto.
- For the pesto, add the parsley, pecans and pecorino to a food processor. Blitz to a course paste. Slowly add the olive oil in stages, blitzing after each addition, until you have a smooth spreadable consistency. Taste and season with salt and pepper.
- Return to the mushrooms. Heat the olive oil in a frying pan over a moderate heat. Fry the mushrooms for 3-4 minutes each side until they start to brown and caramelise.
- To serve, add a heaped tablespoon to one half of the baguette and spread evenly. Layer over the watercress, mushrooms, sundried tomatoes & burrata. Pierce the burrata and gently spread. Top with the remaining baguette.
