ROASTED MUSHROOMS AND CARAMELIZED ONIONS WITH SAGE PESTO ON TOAST

A nutty mature Cheddar on mushrooms with sweet sticky red onions is a truly delightful combination for a warm salad! I finished this off with a lovely sage and walnut pesto to lift the dish entirely and toasted some favourite bread to slide underneath. Easy, light and comforting!

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Ingredients serves 2

  • 2 small red onions
  • 8 large chestnut mushrooms
  • 125ml red wine
  • 2 tsp demerera sugar
  • 100g mature cheddar cheese
  • 4 slices of good quality bread
  • Rocket to serve (optional)

For the pesto

  • 50g walnut (lightly toasted)
  • 4 sprigs of sage
  • 50g mature cheddar cheese
  • 5 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar

Method

  1. Preheat the oven to gas mark 6/200°C/400°F.
  2. Slice the mushrooms stems off and finely chop the stems which you will bake with the mushrooms for a nice crispy topping. Add the cheese on top of the mushrooms and bake in the oven for 15 minutes.
  3. Slice the onions into three steak like chunks ready to add to the pan. Tip the wine and sugar into a shallow frying pan and bring to a boil. Turn the heat right down to a simmer and add the onions. Simmer for 12 minutes, turning half way through.
  4. For the pesto, add all the ingredients to a blender and blitz into a coarse paste. Season to taste.
  5. Toast your bread, then plate up with the mushrooms and onions, followed by generous dollops of pesto and a sprinkling of the crunchy mushroom bits. Serve with a little rocket on the side.

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