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RECIPES

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Mushroom Minestrone with Pesto


Main

1 packet maitake mushrooms
1 packet white shimeji mushrooms
1 packet brown shimeji mushrooms
1 tbsp olive oil
1 leek, sliced finely
1 onion, peeled and cubed
1 large potato, peeled and cubed
1 carrot, peeled and cubed
1 stem celery, peeled and cubed
1 litre chicken stock or water
50g elbow or shell pasta, or macaroni, cooked to packet instructions
2 tomatoes, cubed

Pesto

4 cloves garlic, peeled
10 sweet basil leaves
1 tbsp toasted pine nuts
50g grated parmesan cheese
100ml olive oil
salt and freshly ground pepper to taste

  1. Cut away the bottoms of the mushrooms.
  2. Heat the olive oil in a casserole over low heat, add the leek and onion, and cook, stirring, for 2 minutes. Add potato, carrot, and celery, and cook for 2 minutes.
  3. Pour in the chicken stock (or water), season to taste, and simmer for 10 minutes, or until potato is cooked.
  4. Add pasta, tomato, and mushrooms, bring to boil and turn off heat.
  5. To prepare pesto
    Combine all the ingredients in a food processor and process to a paste (or pound using a mortar and pestle), seasoning to taste with the salt and pepper.
  6. To serve
    Ladle hot soup into dish and top with a dollop of pesto.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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