grilled mushrooms, pesto, bread and maple syrup tin

pistachio pesto and sautéed mushrooms croutons

  • 300g mushrooms, cut in 4
  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) maple syrup
  • 15ml (1 tbsp) lemon juice
  • ½ baguette, cut in ½ cm slices
  • olive oil
For the pistachio pesto:
  • 90 g (2/3 cup) pistachio
  • 90 g (1/2 cup) olive oil
  • 20g (1 cup) parsley
  • 15 ml (1 tbsp) water
  • 5 ml (1 tsp) lemon juice
  • 1 garlic clove
  • pepper (& salt, if the pistachio are unsalted)


  1. Heat the oven to 180°C. Scatter the bread pieces on an oven tray, spread olive oil on the bread and bake for 10 mins or until the croutons are gold and crunchy. Allow to cool.
  2. In a pan over medium-high heat, melt the butter and add the mushrooms. Saute the mushrooms until they are slightly brown (for about 8 minutes). Add the maple syrup and the lemon juice and mix. Set aside and allow to cool.
  3. Prepare the pesto: Blend all the pesto ingredients with a hand-held mixer, then set aside.
  4. Dress the croutons: Spread some pesto on the bread slices and garnish with some mushrooms.
Back to blog