Boiled Porcini Mushroom Pockets with Nutty Pesto

Ingredients

• 12 chives
• Salt
• 150 g porcini mushrooms
• 1 Shallot
• 1 Garlic clove
• olive oil
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme
• pepper (ground)
• 3 tbsp freshly grated Parmesan
• 3 sheets puff pastry (about 24x24 cm)
• melted butter (for drizzling)
• 30 g roasted walnuts
• 30 g roasted pine nuts
• 30 g roasted hazelnuts
• 1 Garlic clove
• 150 ml olive oil
• 3 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Rinse the chives, shake dry and blanch briefly in boiling salted water. Drain, shock in cold water and pat dry.

3. 3.

   Clean and finely chop the mushrooms. Peel and finely chop the shallot and garlic; sauté in a hot pan with 1 tbsp olive oil until translucent. Add the mushrooms and cook until the liquid has evaporated. Stir in the herbs, season with salt and pepper, remove from heat, let cool slightly, then mix in the Parmesan.

4. 4.

   Roll out the puff pastry and cut into squares (about 12x12 cm). Place a small amount of mushroom mixture in the center of each square, fold into pockets and seal with a chive stalk. Arrange on a parchment-lined baking sheet and drizzle with melted butter. Bake for about 5-7 minutes until golden.

5. 5.

   For the pesto, peel and chop the garlic; blend with the nuts in a food processor until finely pureed. Gradually add olive oil until a creamy pesto forms. Stir in Parmesan and season with salt and pepper.

6. 6.

   Remove the pockets from the oven and serve plated with the nutty pesto.

7. 7.