Mushroom Pesto

© tastewithoutborders.com

© tastewithoutborders.com

I love pasta, especially if it is freshly made and eaten with homemade pesto and plenty of ground parmesan or pecorino cheese.

After the basil pesto and red pesto with sun-dried tomatoes, I have discovered another pesto for my beloved pasta, which absolutely is becoming one of my favorites: mushroom pesto!

© tastewithoutborders.com

© tastewithoutborders.com

Pesto with mushrooms? It might sound a bit unusual for the non-Italians, but it tastes incredibly good! Furthermore, this pesto is super easy to prepare! What else could you want?  😉

To give this pesto a little Asian touch, I added some shiitake mushrooms to it. These East Asian mushrooms have an intense flavor, which I really appreciate.

I also love to use the dried shiitake for Asian cuisine, especially for the Chinese and Japanese cuisine. Its unique and intense taste can give a delicate touch to a meat stew or a simple soup.

© tastewithoutborders.com

© tastewithoutborders.com

The fresh shiitake mushrooms are a little bit milder than their dried counterparts, which is in my opinion more suitable for a pesto in Italian style.

This pesto tastes fantastic with spaghetti and all kinds of pasta (do not forget to sprinkle a lot of grated pecorino cheese on top), but it’s also delicious as a spread or for cooking the mushroom risotto.

Since summer is over, there are always two glasses of this wonderful mushroom pesto in my fridge. And they do not last very long in our home. 😉

© tastewithoutborders.com

© tastewithoutborders.com

Ingredients:

150g brown mushrooms
50g fresh shiitake mushrooms
2 tablespoons dried mixed mushrooms
4 shallots
2 cloves of garlic
1 tablespoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon dried basil
A lot of olive oil in good quality

Preparation:

Put the dried mushrooms in warm water for min. 2 hours to soak and drain. Chop the fresh mushrooms small and set aside.
Cut the shallots and garlic fine. In a small saucepan, heat the olive oil, fry the shallots and garlic until translucent . Add the soaked mushrooms to the pan and fry for about 5 min. Then add the fresh mushrooms and herbs, cook for about 5 minutes over medium heat.
Remove the pan from the heat and let it cool briefly. Add the mushrooms pesto to a preserving jar and cover it with olive oil generously. Store in the refrigerator. It tastes better if you leave it a day or two to develop its aroma.

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5 thoughts on “Mushroom Pesto

  1. Pingback: Grilled Halloumi and Cherry Tomatoes with Mint Pesto | The Food Waste Diaries

  2. Brian

    If you need storage for another two glasses, you can always keep them in your neighbor’s refrigerator. I’m sure they’ll last there… I promise! 🙂

    Reply
    1. Qin Post author

      Hey Brian,

      thank you for your great tip. My knowledge about my dear neighbors would be allow me to trust your promise. 😉 I better keep them in my fridge and invite our dear neighbor for a pasta dinner with this great pesto! 😀

      Greeting to there above,
      Qin

      Reply

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