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.

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat pot over medium-high heat.
• Add oil to the pot.
• Cook the spinach until wilted.
• Add the mushrooms, salt, and pepper cooking until most of the water is gone.
• Add the pesto and parmesan.
• Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
• Enjoy!

MUSHROOM PESTO CROSTINI

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.

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.

EXOTIC MUSHROOM PESTO PASTA

Steps:

• Boil the pasta for 5 minutes then drain, and set aside
• Gently fry the shallots until soft
• Slice the Shiitake mushrooms, trim and separate the Buna Shimeji and Shiro Shimeji, and then slice the Eryngii lengthways before adding to the pan along with the shallots- fry for 4 minutes
• Spoon the creme fraiche into the pan along with the pesto and gently mix the ingredients together
• Add the pasta to the pan and mix until the pasta is coated in the sauce, serve with a green side salad and garlic bread for a delicious Italian meal

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.

BAKED MUSHROOMS WITH RICOTTA & PESTO

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
• Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
• Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
• To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

PESTO MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear., Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender.