Mushroom Pesto
Servings 8, Preparation Time 30 minutes
What is the difference between Baby Bella, Crimini and Portobello Mushrooms? The answer, the size, age, and price. They are the same species of fungi and a variety of the more common button mushroom. We use them interchangeably and always keep our refrigerator stocked with Crimini mushrooms, which as they age, open up to become small Portobello Mushrooms. At our home, It is not too often that the Crimini mushrooms age to become small Portobello Mushrooms because they are a popular ingredient or main for many of our weekly meals and it is for this reason we purchase both. Other mushrooms you would find either fresh or dried in our pantry are Shiitake Mushrooms, Oyster Mushrooms, King Oyster Mushrooms, Enoki Mushrooms, Porcini Mushrooms and a type of black fungus. Most of these mushrooms would make good candidates for your mushroom pesto.
Use this pesto to serve with your favourite pasta. We cook some additional sliced mushrooms to add as a topping to the dish before we serve it.
- 2 lbs of button or brown mushrooms, or a variety of your favourite fungi
- 2 onions
- 6 cloves of garlic
- 1 cup of parsley
- ½ cup of cashews
- 1 cup of vegetable broth
- salt & pepper to your taste
- chop and dice all the ingredients.
- dry sauté the onions in a pot.
- add the vegetable broth and bring to a boil.
- add the garlic and mushrooms.
- let the pot simmer for 10 minutes and then set aside to let cool.
- once the mixture has cooled enough to handle drain the liquids off into a blender container and add half of the cooked ingredients.
- add half of the parsley and the cashews to the blender container.
- blend the contents to make a smooth sauce.
- add the blended sauce to the remaining ingredients, and the remaining fresh chopped parsley to complete your mushroom pesto.
Any mushroom can be used to make the pesto but we choose a less expensive variety of mushroom for the pesto and use a different variety cut in large pieces, cooked, and used as a garnish.
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