Fresh And Dried Mushroom Pesto Recipes

MUSHROOM PESTO

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
• Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

FRESH AND DRIED MUSHROOM PESTO

Steps:

• Place the porcini mushrooms in a bowl of hot water; press to submerge.
• Let stand until the mushrooms are tender, about 15 minutes.
• Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
• Discard mushroom water.
• Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
• With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
• Transfer the mushroom mixture to a medium bowl.
• Stir in the Parmesan.
• Season the pesto with salt and pepper, to taste.
• If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
• Preheat a grill pan to medium-high heat.
• Arrange the bread slices on pan, cut-side down.
• Brush the remaining 1/4 cup of oil over the bread slices.
• Cook until pale golden and crisp, about 5 minutes.
• Alternatively, you can toast the bread in the oven.
• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheet.
• Brush the remaining 1/4 cup of oil over the bread slices.
• Bake until pale golden and crisp, about 15 minutes.
• Spread the mushroom pesto over the crostini.
• Arrange the crostini on a platter and serve.

MUSHROOM PESTO

Steps:

• Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup.
• Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes.
• Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits.
• Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste.
• When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
• Note:.
• The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.