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Forest Mushrooms and Wild Herbs with Parsley Pesto

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Forest Mushrooms and Wild Herbs with Parsley Pesto

The perfect forest mushrooms and wild herbs with parsley pesto recipe with a picture and simple step-by-step instructions.

  • 1 bunch Fresh smooth parsley
  • 1 Splash Truffle oil
  • 50 g Almonds
  • 1 pinch Salt
  • 50 g Wood sorrel
  • 200 g Wild herbs
  • 50 g Flowers edible
  • 150 g Wild mushrooms
  1. Chop the parsley and place in a tall container. Add 20 g of water and chop up with a hand blender. Add the almonds and a little truffle oil. Season the whole thing with salt. Arrange the salad nicely on the plate and spread the prepared pesto over it and decorate with the flowers. Clean the forest mushrooms and fry them in a hot pan with a little butter. Finally, drape the mushrooms on the salad plate and serve.
Dinner
European
forest mushrooms and wild herbs with parsley pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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