Mushroom Pesto

Yield:
Makes 8 servings

Ingredients:

  1. 4 tablespoons extra-virgin olive oil
  2. 1 pkg. (10 oz.) fresh white mushrooms, chopped fine (preferably in a food processor)
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon medium-dry sherry, optional
  5. salt to taste
  6. pepper to taste
  7. 1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt
  8. 1/4 cup pine nuts
  9. 1/4 cup freshly grated Parmesan cheese
  10. 1/2 cup packed fresh parsley leaves, washed well and spun dry
Directions:

In a 10- to 12-inch non-stick skillet, heat 1 tablespoon 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 the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.

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


TDS 3