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    You are in: Home / Italian / Mushroom Pesto Recipe
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    Mushroom Pesto

    Mushroom Pesto. Photo by AcadiaToo

    1/1 Photo of Mushroom Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    Looking to make a lighter pesto, America's Test Kitchen Family Cookbook took out the nuts and added a surprise ingredient!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
    6. 6
      Note:.
    7. 7
      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.

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    Ratings & Reviews:

    • on April 20, 2009

      55

      I made this fabulous pesto using all white mushrooms, I am going to try it again using both porcini and white next time although it really can't improves that much it was fabulous with all white mushrooms, I have already gone through have of this myself, thanks for this great pesto recipe Shar!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009

      55

      I doubled the recipe and two of us thoroughly enjoyed this with pasta. A fabulous blend of flavours: totally yummy! :) I'm going to be making it again for take-to-work lunches. Just with some baby spinach leaves and perhaps some cucumber slices in crispy ciabatta, it would be delicious. And I'll certainly be making it again as a pasta sauce, and as a dip. Thank you so much for sharing yet another wonderful recipe, Sharon! I'm just so happy to have chanced upon it! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2009

      55

      This was, and I say was, as it was gobbled up by my family as a before dinner snack. I had cut the recipe in half since I wasn't sure how it would go over, but it was a success! Unfortunately I wasn't able to get dried porcini mushrooms and settled with baby portabellas. I also added fresh basil to the mixture. Made for Spring '09 Veg. Swap tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Pesto

    Serving Size: 1 (582 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 393.4
     
    Calories from Fat 247
    63%
    Total Fat 27.5 g
    42%
    Saturated Fat 7.9 g
    39%
    Cholesterol 29.3 mg
    9%
    Sodium 361.5 mg
    15%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.7 g
    22%
    Protein 19.9 g
    39%

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