Portobello Mushroom Pesto

I really want to love mushrooms. I love their earthy flavor and I enjoy them mixed into other dishes, I just don’t really love their texture. For instance, I love creamy mushroom soup or mushrooms in a sauce over a nice steak, but it’s hard for me to handle big chunky mushrooms anywhere else. It’s too bad, really, since I love their punch of flavor.

But then I was told about this recipe for mushroom pesto, and I have to admit, it’s my new favorite meal. Talk about a totally delicious dish, whether it’s for a busy weeknight or for entertaining (especially for vegetarian friends - this is one that impresses!) Pair this deliciously rich pasta with a salad, a glass of wine, and a killer dessert and you've got a damn fine meal; just be sure to invite me over, please!

I especially love the pairing of the Portobello mushrooms and sherry. It has a very rich taste, almost as if it has cream in it, but I think that comes from the pureed pine nuts and cheese. We made some generous adjustments to the amounts and were very pleased with the results. The original recipe calls for white button mushrooms, but the portobellos gave it much more flavor, I’m sure. I might like to try some basil next time, not just the parsley, but this was utterly delicious as written. I hope you’ll try it soon – I know I’ll be making again tout de suite. It reheats beautifully, too. I just love it when a recipe surprises me like this one did!

Penne with Mushroom Pesto
(adapted from Epicurious.com)

10-12 oz Portobello or cremini mushrooms, finely chopped in food processor
4 Tbsp olive oil
¼ cup medium-dry sherry
1 Tbsp worchestershire sauce
¼ cup pine nuts
¼ cup parmesan
1-2 garlic cloves, minced
½ cup fresh parsley
¾ lb penne rigate pasta, or other tubular pasta

Chop the mushrooms finely in the food processor (or a knife). Heat 1 Tbsp olive oil in a wide non-stick skillet over medium high heat. Add the mushrooms, sherry, worchestershire sauce, salt and pepper. Sauté until all the liquid has evaporated and the mushrooms are soft, about 10 minutes.

Transfer the mushroom mixture to the food processor. Add the garlic, pine nuts, parmesan, parsley and the remaining 3 Tbsp olive oil. Pulse until the pesto comes together and everything is finely minced. Taste and add a pinch of salt, if needed.

The pesto keeps in the refrigerator for up to a week if you cover it with plastic wrap pressed to the surface. Cook ¾ -1 lb pasta (depending on how saucy you like your pasta) until al dente and toss with the pesto and 2/3 cup hot pasta water. Serve with additional parsley and parmesan.

This is my entry for Presto Pasta Night over at Once Upon a Feast. Go check out the other quick pasta dishes for weeknight inspiration!