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Mushroom Pesto Sauce




Source of Recipe


Fresno Bee


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 dry

Recipe



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.