Mushroom Pesto With Parsley And Thyme

Ingredients

1⁄2 cup water
1⁄2 ounce dried porcini mushrooms, rinsed
10 ounces white mushrooms, trimmed and sliced 1⁄4 inch thick
9 tablespoons extra-virgin olive oil
Salt and pepper
3 garlic cloves, unpeeled
1⁄4 cup fresh parsley leaves
1 small shallot, chopped coarse
1 tablespoon minced fresh thyme
1⁄4 cup grated Parmesan cheese

Instructions

Microwave water and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid.
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss white mushrooms with 2 tablespoons oil, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in bowl and spread evenly over aluminum foil–lined rimmed baking sheet. Roast, stirring occasionally, until browned, about 25 minutes.
Meanwhile, toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.
Process roasted mushrooms, garlic, porcini, reserved porcini soaking liquid, parsley, shallot, thyme, and remaining 7 tablespoons oil in food processor until smooth, about 1 minute, scraping down bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)

Mushroom Pesto With Parsley And Thyme

Ingredients

Instructions

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