Some cosmetic changes in preparation for larger site changes in the works.

Close
judy-mass

REC: Penne with Mushroom Pesto


Veteran Member
1542 posts
Joined: Dec 10, 2005

Options

Posted to Thread #29702 at 4:38 pm on Jun 20, 2017

This recipe uses about 10 ounces of mushrooms.
I have made this many times and we always love it!
I have also used the mushroom pesto on pieces of fish (like bass) that were baked in parchment with a schmear of the pesto on top and sitting on a bed of baby spinach.

* Exported from MasterCook *

Penne With Mushroom Pesto

Recipe By :Cooking Live
Serving Size : 4
Categories : Food Processor Cooking Healthy And Hearty
Pasta Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Extra Virgin Olive Oil
10 Ounces Fresh White Mushrooms, Chopped Fine -- see notes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dry Sherry -- optional
1 Clove Garlic, Mashed To A Paste With -- 1/4 teas. salt
1/4 Cup Pine Nuts -- see notes
1/4 Cup Freshly Grated Parmesan
1/2 Cup Fresh Parsley Leaves, Washed & Spun Dry -- packed
1 Pound Penne Rigate, Or Other Tubular Pasta

In a 6-quart pot, bring 5 quarts salted water to a boil for pasta.

Make pesto: In a 10 to 12 inch nonstick skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking. Saute mushrooms with Worcestershire and sherry, salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons olive oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.

In a large bowl, whisk the pesto and 2/3 cup reserved cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

Serve immediately.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 18g Fat (90.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with a salad and crusty bread.

NOTES : The easiest way to finely chop the mushrooms is in the food processor.
I used walnuts instead of pine nuts and it worked very well. .


Every good dish deserves a good pot.


Other messages in this thread: