Coming from an oriental country, India, where the freshness of vegetables are measured either by looks, texture, and smell, one's sense evolved more sensitive. In Indian food, great tastes mutate from the combinations of multiple spices where other cuisines tantalize the world with each of the spices separately. While exploring European food cultures (Thanks to my French partner-in-crime), the mentalities of chefs are plugged in to find an answer to one question - How can we tease all of our senses? Here is our mere attempt to find that answer.

Portobello Mushrooms (4 large ones)
Garlic (8 cloves)
Fresh Cream (250ml) (coconut cream for vegan)
Grated coconut (4 tablespoons)
Cashew (50 grams)
Green Pesto (for garnishing)
Dried Basil (1 tablespoon)
Olive oil

Soak the cashew in water for 30 mins.

Chop the garlic as small as possible. Heat the oil in a pan and lower the heat. Put the garlic and cover it with lid. When the garlic is a little brown, turn off the heat. In the mean time, wash the Portobello mushrooms and let it dry. Once the oil is ready, add salt to oil. Dip the mushrooms in garlic oil and transfer it to a tray. Heat the oven in 200-degree centigrade and grill the mushroom till it is cooked.

In a bowl, add the fresh cream, cashew, and grated coconut and blend it to make a paste.

Once the mushrooms are cooked, drain the water. Add the paste and sprinkle dried basil. Take a teaspoon of pesto, garnish it in the middle, and serve. Tastes best with Shiraz but my personal favourite is an aged Montepulciano D'abruzzo.

Let us know your experience in the comments section.


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