MUSHROOM PESTO RECIPES

MUSHROOM PESTO RECIPE - ITALIAN.FOOD.COM

Mushroom Pesto Recipe - Italian.Food.com image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

1/2 ounce dried porcini mushrooms
1/2 cup water
10 ounces white button mushrooms, trimmed, sliced thin
1 shallot, minced
2 tablespoons extra virgin olive oil
salt
4 garlic cloves, minced
1 tablespoon minced fresh thyme (or 1/2 tsp. dried)
1 ounce parmesan cheese, grated (1/2 cup)
1/4 cup part-skim ricotta cheese (or cottage cheese)
1/4 cup packed fresh parsley
pepper

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.

Nutrition Facts : Calories 393.4, FatContent 27.6, SaturatedFatContent 7.9, CholesterolContent 29.3, SodiumContent 361.6, CarbohydrateContent 22.1, FiberContent 3.7, SugarContent 5.7, ProteinContent 19.9

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY

Spinach Mushroom Pesto Spaghetti Recipe by Tasty image

Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti

Provided by Tasty

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
5 oz spinach
2 cups mushroom, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup parmesan cheese
½ lb spaghetti, cooked

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!

Nutrition Facts : Calories 1063 calories, CarbohydrateContent 97 grams, FatContent 60 grams, FiberContent 6 grams, ProteinContent 36 grams, SugarContent 5 grams

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