Join The Conversation With Mishpacha's Weekly Newsletter



Issue 392: Mushrooms with Pistachio Pesto

Estee Kafra

Fresh, sautéed mushrooms tossed in a nutty pesto make an attractive side-dish to compliment many mains, including fish, chicken, and vegetables

Wednesday, April 26, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

I usually keep pesto in small bags in my freezer, making this side dish a supremely easy and quick one. Use about a tablespoon of pesto (or more if you like) and freeze the leftovers. It goes well with fish, chicken, and vegetables.

INGREDIENTS

YIELDS 12 MUFFINS 

  • 1 lb large button mushrooms
  • 1 Tbsp oil

PESTO
  • Approximately 1 cup Italian parsley, without the stems
  • 1/3 cup shelled pistachio nuts
  • 1/8 cup shelled walnuts
  • 1 small clove garlic
  • Pinch each of kosher salt and freshly ground black pepper
  • 3 Tbsp olive oil



PREPARATION
For Pesto

Place all pesto ingredients, aside from the oil, in a food processor fitted with the “s” blade. Blend. While the machine is running, slowly add the oil through the feeder and blend until a fine paste forms. /p>

For Mushrooms

Cut mushrooms into halves or quarters. Heat oil in a frying pan and sauté mushrooms until soft. Discard or save any additional juice (see tip). Add 1 Tbsp pesto to the pan, or more as desired, and toss just to coat. Remove from heat and serve warm or room temperature. /p>

Tip The juice from the sautéed mushrooms is incredibly flavorful and makes a great addition to any dish that you would flavor with chicken stock, such as mashed potatoes.

Related Stories

Chocolate-Chip Molten Cupcakes

Faigy Grossman

Chocolate melted in cupcakes and kosher for Pesach: Will this become the next viral craze? Try it an...

Pomegranate Honey-Glazed Salmon

Naomi Nachman

An elegant twist on salmon that presents beautifully and tastes delicious

Tomato-Parmesan Quiche

Marilyn Ayalon

From the melt-in-your-mouth crust to the simple yet gourmet-tasting filling, this quiche is set to p...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
A Century of Horror — and Hope
Rabbi Moshe Grylak More connected than at first glance
Sundown
Eytan Kobre When Chazal say so, that eclipses all else
Great Expectations
Jacob L. Freedman Not just his personal nachas machine
Vote of Thanks
Rabbi Ron Yitzchok Eisenman Dov Ber was using Hashem as an excuse
Today’s Trash
Faigy Peritzman “Guess what I did today!”
Navigating In-Lawing
Sarah Chana Radcliffe Nurturing this relationship with kindness, consideration...
From Humdrum to Happy
Rebbetzin Aviva Feiner The challenge: infusing these days with joy!