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Oyster mushrooms with sour cream sauce and tarragon pesto
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ingredients
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50
50
gr. coriander
25
25
gr. parsley
100
100
gr. tarragon
20
20
gr. walnuts
40
40
gr. parmesan
100
100
ml. sour cream
10
10
gr. mint
300
300
gr. oyster mushrooms
50
50
ml. oil
30
30
gr. butter
15
15
ml. kvass
1
1
clove garlic
step 1
Fry the mushrooms in oil for 8 minutes, add the butter in the middle of the process. For pesto in a blender, mix parsley, coriander and tarragon with walnuts, garlic and 20 grams of parmesan.
step 2
Heat the sour cream in a small saucepan and add the mint along with the rest of the parmesan.
step 3
Spread the mushrooms on a plate and pour with sour cream sauce.
