Pesto Mushrooms

I was just sitting around, talking to her highness about her dislike of mushrooms, and then I recalled that she has a dislike for Pesto sauce too.

So, why not combine a few dislikes to make something that she likes! And I chose the day when a very sweet couple visited us.

Taadaaa!!!! PESTO MUSHROOMS!!! Lightly sauteed mushrooms in Pesto Sauce. Here is what I did.

Ingredients:

• Mushrooms             1 Cup Button Mushrooms (Halved)
• Onions                    1/2 Cup Sliced or Diced
• Red Bell Pepper        1/2 Cup Sliced or Diced
• Green Bell Pepper     1/2 Cup Sliced or Diced
• Pesto Sauce             4-5 TBSP

Seasoning:

• Salt (optional - Pesto sauce contains some salt. If you want the dish to be extra salty, add more salt according to taste)
• Red Chili Flakes
• Black Pepper (I have Garlic Pepper and I used that. Tastes great!)
• Ginger Garlic Paste or Chopped Ginger and Chopped Garlic
• Extra Virgin Olive Oil - 3 TSP

Procedure:

Heat the oil slightly in a non-stick frying pan. Add onions and saute for 1-2 Mins. Add the bell peppers and mix. Saute the mixture until the bell peppers become slightly tender, but not mushy. We need to retain their crunch.

Add the ginger-garlic paste and mix well. Add the chilly flakes and salt (if needed).

Add Pesto sauce and mix well. Lastly, add the mushrooms and mix well to coat everything nicely with the pesto sauce.

You may add the mushrooms first and then the pesto sauce, but mushrooms tend to shrink and lose water very fast, so they need to stay in the pan for a very less amount of time.

Take the mixture off the heat and serve hot.

If you like, you may top it up with some grated Parmesan cheese.