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Mushroom Pesto




Source of Recipe


Internet


List of Ingredients




10 oz package of fresh white mushrooms
4 T olive oil, preferably extra virgin
1 T Worcestershire sauce
1 T medium dry Sherry
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/2 cup parsley
1 clove garlic, mashed with 1/4 t salt
1 pound penne pasta

In a non-stick skillet, heat 1 T olive 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 liquid mushrooms give off is evaporated and mushrooms begin to brown.

In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 T olive oil. Add parsley and blend until parsley is chopped fine. DO NOT over process.

Add to pasta and mix well - may need to add 2/3 cup of hot water to help in mixing pesto with pasta. Serve with grated parmesan cheese.



Recipe