VEGAN MUSHROOM PESTO SANDWICH

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INGREDIENTS

for the mushrooms
  • 250g button mushrooms, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon red chilli flakes
  • freshly cracked black pepper
for the pesto
  • 1 bunch basil, leaves picked
  • 2 large garlic cloves (use 3-4 if the cloves are smaller)
  • 1/4cup (40g) toasted almonds
  • 1 tablespoon white miso paste
  • 1 teaspoon nutritional yeast flakes
  • 1/4 cup extra virgin olive oil
to serve
  • bread slices, herbs, extra virgin olive oil

INSTRUCTIONS

to prepare the mushrooms – Heat oil in a large frying pan on high. Add mushrooms, chilli flakes and pepper. Stir fry for 4-5 minutes until glazed and dry. Remove from heat and allow to cool slightly.
to prepare the pesto – Place all ingredients in the bowl of a small food processor and process just smooth and still slightly chunky.
Place pesto in a medium bowl. Add the mushrooms to the pesto and mix well.
To serve, toast a slice of sourdough bread. Top with the mushroom pesto mix. Sprinkle with herbs and lightly drizzle with extra virgin olive oil.

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