Name: Wild Mushroom Sandwich
Ingredients: 1 tsp olive oil; 1 tsp butter; 1/4 lb chanterelle mushrooms, cleaned and sliced; Coarse sea salt; Black pepper; Cilantro pesto (recipe follows, or use your pesto of choice); 4 pieces toasted ciabatta; Large handful of mâche salad greens or arugula; 2 oz goat cheese

Ingredients

Units Scale

3 cups chopped cilantro
4 green onions, finely chopped
2 shallots, peeled and finely chopped
1/3 cup pine nuts
1/2 tsp sea salt
6 grinds of black pepper
Zest and juice of 1 lemon
1/2 cup olive oil

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Instructions

Place the cilantro, green onions, shallots, pine nuts, salt, pepper, and lemon zest in a food processor fitted with a metal blade. Blitz to a chunky paste using repeated 3- to 4-second pulses.
Slowly drizzle in the lemon juice and olive oil with the motor running to create a thick, bright green, fragrant pesto. Store in a glass jar or covered container. Refrigerate. Best used within 3 to 4 days.