Fresh and Dried Mushroom Pesto

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READY IN: 40mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 F.
  • 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.
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