Mushrooms with Pistachio Pesto

Recipe By Estee Kafra

Cook & Prep: 30 m
Serving: 6
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegan , Gluten Free , Low Carb , Sugar Free
Source: Family Table by Mishpacha Magazine

I usually keep pesto in small bags in my freezer, making this side dish a supremely easy and quick one. Use about a tablespoon of pesto (or more if you like) and freeze the leftovers. It goes well with fish, chicken, and vegetables.

Ingredients (9)

Mushrooms

1 pound large button mushrooms
1 tablespoon oil

Pesto

approximately 1 cup Italian parsley, without stems
1/3 cup pistachio nuts, shelled
1/8 cup walnuts, shelled
1 small clove garlic
pinch kosher salt
pinch fresh ground black pepper
3 tablespoons olive oil

Start Cooking

Prepare Mushrooms

Blend all pesto ingredients, aside from the oil, in a food processor fitted with the “S” blade.
While the machine is running, slowly add the oil through the feeder and blend until a fine paste forms.
Cut mushrooms into halves or quarters.
Heat oil in a frying pan and sauté mushrooms until soft. Discard any additional juice, or reserve for use in a later recipe (see tip).
Add one tablespoon of pesto to the pan, or more as desired, and toss just to coat.
Remove from heat and serve warm or room temperature.

Tip:

The juice from the sautéed mushrooms is incredibly flavorful and makes a great addition to any dish that you would flavor with chicken stock, such as mashed potatoes.