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Mushrooms with Pistachio Pesto

 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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