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.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

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.

PENNE WITH MUSHROOM PESTO

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• Make pesto:
• In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
• In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
• Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
• In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

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.