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Oyster mushrooms with sour cream sauce and tarragon pesto
ingredients
50 50 gr. coriander
25 25 gr. parsley
100 100 gr. tarragon
20 20 gr. walnuts
40 40 gr. parmesan
100 100 gr. sour cream
10 10 gr. mint
300 300 gr. oyster mushrooms
50 50 gr. oil
30 30 gr. butter
15 15 gr. 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.

How To Serve

Bon Appetit!