Pesto: Mushroom Pesto Sauce
Source of Recipe
Fresno Bee, posted by adraxlir
List of Ingredients
4 tablespoons extra-virgin olive oil
10-ounce package fresh white mushrooms, chopped fine
1 tablespoon Worcestershire
1 tablespoon medium-dry sherry, optional
Salt and pepper, to taste
1 garlic clove, 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 dryRecipe
In a 10- to 12-inch nonstick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire, sherry, and salt and pepper, to taste, stirring until the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.
Puree mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine.
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