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

    Mushroom Pesto. Photo by AcadiaTwo

    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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    Units: US | Metric


    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
    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


      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!

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    • on April 14, 2009


      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.

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    • on April 10, 2009


      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.

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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
    Total Fat 27.5 g
    Saturated Fat 7.9 g
    Cholesterol 29.3 mg
    Sodium 361.5 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 3.7 g
    Sugars 5.7 g
    Protein 19.9 g

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