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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.

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MM217
 
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