Anyone would like this as an appetizer. Pretty, fast and easy to make. Recipe from my mother.
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Units: US | Metric
- 1Place the porcini mushrooms in a bowl of hot water; press to submerge.
- 2Let stand until the mushrooms are tender, about 15 minutes.
- 3Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
- 4Discard mushroom water.
- 5Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
- 6With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- 7Transfer the mushroom mixture to a medium bowl.
- 8Stir in the Parmesan.
- 9Season the pesto with salt and pepper, to taste.
- 10If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- 11Preheat a grill pan to medium-high heat.
- 12Arrange the bread slices on pan, cut-side down.
- 13Brush the remaining 1/4 cup of oil over the bread slices.
- 14Cook until pale golden and crisp, about 5 minutes.
- 15Alternatively, you can toast the bread in the oven.
- 16Preheat the oven to 375 degrees F.
- 17Arrange the bread slices on 2 heavy large baking sheet.
- 18Brush the remaining 1/4 cup of oil over the bread slices.
- 19Bake until pale golden and crisp, about 15 minutes.
- 20Spread the mushroom pesto over the crostini.
- 21Arrange the crostini on a platter and serve.
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Nutritional Facts for Fresh and Dried Mushroom Pesto
Serving Size: 1 (81 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 236.6
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 1.3 g
- Cholesterol 1.2 mg
- Sodium 412.9 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 2.2 g
- Sugars 0.5 g
- Protein 6.7 g