MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
WILD MUSHROOM AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
FONTINA AND MUSHROOM CROSTINI
Steps:
- Preheat the broiler.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
- Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
- Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.
MUSHROOM PESTO CROSTINI
Any good pesto is a great topping for toasted bread-also called crostini-but I'm especially partial to the mushroom version, which is mellower than the more herb-focused varieties.
Yield makes 36 crostini; 12 hors d¿oeuvres servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.
PESTO CROSTINI
Look no further when you're searching for an elegant appetizer that's easy to put together. A platter of these crostini will disappear quickly! -Diane Kaplan, Riverdale, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 288mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MUSHROOM PESTO CROSTINI
Make and share this Mushroom Pesto Crostini recipe from Food.com.
Provided by Charlotte J
Categories Fruit
Time 35m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge.
- Let stand until the mushrooms are tender, about 15 minutes.
- Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
- Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
- With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat.
- Arrange the bread slices on pan, cut-side down.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven.
- Preheat the oven to 375 degrees.
- Arrange the bread slices on 2 heavy large baking sheet.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini.
- Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 2839.4, Fat 95.1, SaturatedFat 16.6, Cholesterol 14.7, Sodium 4955.6, Carbohydrate 414.1, Fiber 27.2, Sugar 6.1, Protein 81.2
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