The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4006/
Mushroom Pesto
Yield: Makes 8 servings
Ingredients
| 4 |
tablespoons |
extra-virgin olive oil
|
|
|
| 1 |
pkg. |
(10 oz.) fresh white mushrooms, chopped fine (preferably in a food processor)
|
|
|
| 1 |
tablespoon |
Worcestershire sauce
|
|
|
| 1 |
tablespoon |
medium-dry sherry, optional
|
|
|
|
|
salt to taste
|
|
|
|
|
pepper to taste
|
|
|
| 1 |
clove |
garlic, minced and mashed to a paste with 1/4 teaspoon salt
|
|
|
| 1/4 |
cup |
pine nuts
|
|
|
| 1/4 |
cup |
freshly grated Parmesan cheese
|
|
|
| 1/2 |
cup |
packed fresh parsley leaves, washed well and spun dry
|
|
|
Directions:
In a 10- to 12-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, sherry and salt and pepper to taste, stirring, until the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, covered with plastic wrap and chilled, one week.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4006/