You can use any combination of mushrooms you like.
Recipe and styling by Dashania Murugas
Photographs by Dylan Swart
Buckwheat noodles with walnut pesto, chilli mushrooms and amaranth
Ingredients
WALNUT PESTO
- 125ml (½ cup) olive oil
- 150g walnuts
- 2 garlic cloves
CHILLI MUSHROOMS
- olive oil, to fry
- 300g oyster mushrooms, sliced
- 1 tsp chilli flakes (optional)
- 1 lemon wedge
- 320g buckwheat (soba) noodles, cooked according to packaging instructions
- 3 tbsp toasted hemp seeds, to garnish
- handful amaranth microherbs, to garnish (find at speciality grocery stores)
Instructions
1
In a blender, place the 125ml (½ cup) olive oil with the walnuts and garlic cloves. Blitz to form a pesto. Set aside.
2
For the mushrooms, pour a drizzle of olive oil in a frying pan on medium heat. Sauté the mushrooms together with the chilli flakes, if using, until tender, 5 – 10 minutes. Squeeze the lemon wedge over.
3
Toss the warm buckwheat noodles with the walnut pesto. Add the chilli mushrooms. Sprinkle with the toasted hemp seeds and garnish with the amaranth microherbs.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
