Wild Mushroom Pesto, and I mean it in the loosest sense of the word

Spread or puree  just don’t sound as good, Pesto sounds yummy and Italian. So with none of the ingredients that are called for in an actual Pesto or the use of a mortar & pestle. I give you my Wild Mushroom “Pesto”. Another easy dish! other then the mushrooms soaking it all just goes in a blender. It can be used just as a pesto would so give it a try it is delicious and great for get-togethers. PLUS one important thing to remember so get a pen and take this down…….SAVE THE BROTH! you will see in the recipe you reconstitute the mushrooms and this broth left is liquid gold. You can freeze it and use it for stock in anything!

1.7 oz (1 C) bag of a dried  mushroom medley, reconstituted about 1 cup (or use fresh or other combo/blend)
1/2 C Pecorino Romano cheese chopped roughly or grated (some for garnish)
1 lg Clove garlic pressed
1/2 c parsley chopped
1/4 C olive oil (more or less if needed)
salt & pepper to taste
First, if you are using dried mushrooms you need to bring them back to life.
put them in a bowl and pour 2 cups of hot water over them, cover and let stand for 20 minutes or longer.
I am using the dried because I can find these in the store very inexpensive and they have great exotic, flavorful combinations you can not find in all grocery stores. You can use them fresh or use a combo of Crimini, button & shiitake you just need to clean them remove stems and NOT soak them.
After 20 min strain them with a sieve and press them gently to get most of the water out.
We are adding olive oil so you don’t want them too wet.
Put the juice in a ziplock and freeze it for anther time.
In a food processor add in all the ingredients except for the olive oil, a few tablespoons of the cheese and a big pinch of the parsley for garnish.
Pulse the mixture together until it starts to stick.
Slowly drizzle in the olive oil while the processor is going until you get to the desired consistency. I like it to be like a thick pesto or a thick natural peanut butter texture but it can be how ever you like it. Taste it and add salt and pepper if needed, the cheese is salty so you may not want to add salt at all.
Spread on toasted baguette & garnish with parsley & the left over cheese.
You could also put this in a bowl with veggies and bread for dipping
This is also delicious on pasta. Just cook pasta as you normally would and then drain, spoon over hot pasta and serve with chopped chives or parsley the cheese melts to the hot pasta and YUM!

Enjoy -T


2 Comments (+add yours?)

  1. Miss Foodie
    Jan 29, 2012 @ 00:43:46

    This looks yummy..I have a bag of dried porcini mushrooms and I’ve been wondering what to do with it….I might try it with pasta and maybe chicken…


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