Fresh baguette, topped with homemade pesto, beautiful yellow oyster mushrooms, juicy tomatoes, Parmesan crisps,... should I keep talking? Make this Tartine recipe, and thank me later!
In a food processor, pulse the basil, garlic, salt, pepper, 1/2 tbsp of lemon zest, walnuts, and Parmesan together until finely-chopped. With the food processor or blender still running, slowly drizzle in the extra-virgin olive oil until it's completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
You can make pesto the traditional way, using a pestle and mortar. Pound and grind the basil leaves, garlic, salt, and pepper against the walls of the mortar. Add walnuts and keep pounding until everything has been crushed to fine bits. Add grated Parmesan and 1/2 tbsp lemon zest then slowly drizzle in extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms.
Pour olive oil in a heated large skillet, and start stir-frying the mushrooms on medium heat for about 5 Minutes. When they get a nice golden color, sprinkle with seasoned salt and the rest of the lemon zest. Remove cooked mushrooms from pan.
To make Parmesan crisps, in the same hot pan make small lumps of grated Parmesan cheese. In a minute, the cheese will start melting then hardening. Loosen with a spatula, turn and cook the other side until light brown.
Build your Tartines; spread the creamy pesto on the baguette, scatter tomato wedges, add browned oyster mushrooms, nestle Parmesan crisps between mushrooms, and garnish with basil leaves. With a serrated knife, cut the tartines into hand-holdable pieces, serve and enjoy!
Ingredients
Directions
In a food processor, pulse the basil, garlic, salt, pepper, 1/2 tbsp of lemon zest, walnuts, and Parmesan together until finely-chopped. With the food processor or blender still running, slowly drizzle in the extra-virgin olive oil until it's completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
You can make pesto the traditional way, using a pestle and mortar. Pound and grind the basil leaves, garlic, salt, and pepper against the walls of the mortar. Add walnuts and keep pounding until everything has been crushed to fine bits. Add grated Parmesan and 1/2 tbsp lemon zest then slowly drizzle in extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms.
Pour olive oil in a heated large skillet, and start stir-frying the mushrooms on medium heat for about 5 Minutes. When they get a nice golden color, sprinkle with seasoned salt and the rest of the lemon zest. Remove cooked mushrooms from pan.
To make Parmesan crisps, in the same hot pan make small lumps of grated Parmesan cheese. In a minute, the cheese will start melting then hardening. Loosen with a spatula, turn and cook the other side until light brown.
Build your Tartines; spread the creamy pesto on the baguette, scatter tomato wedges, add browned oyster mushrooms, nestle Parmesan crisps between mushrooms, and garnish with basil leaves. With a serrated knife, cut the tartines into hand-holdable pieces, serve and enjoy!