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23 April 2009

Mushroom Canape's w/ Tarragon Pesto

For the Canape's:
8-10 slices of tavioli shells*
1 c mushroom sauce*
1/4 c dried chanterelle mushrooms
cilantro for garnish

Tarragon Pesto:
1 bunch fresh tarragon
1/3 c olive oil
1 clove garlic
1/2 t sea salt
1/3 c pine nuts

Arrange tavioli shells onto serving platter, top with mushroom sauce and place dried mushroom atop. garnish with fresh sprig of cilantro and a fresh grind of white peppercorns (optional).
serve with fresh tarragon pesto.

* slices of turnip marinated in olive oil & herbs, then dehydrated to crisp the edges. see Cashew Tavioli recipe below.
* see mushroom sauce recipe, posted with Tavioli

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