MUSHROOM PESTO CROSTINI
In my family, pesto was always a green sauce. But like many people, I’ve stretched the definition of pesto and expanded its horizons. (That’s what makes cooking so much fun.) This recipe uses a combination of dried and fresh mushrooms, both of which bring their own pronounced textures and flavors to the dish. Dried porcinis are easy to find year-round. And although they’re not cheap, they’re a great pantry item that you can use to jazz up a pasta dish, make a sauce to accompany a meat dish, or, of course, use as the base of this pesto. Any good pesto is a great topping for toasted bread—also called crostini—but I’m especially partial to the mushroom version, which is mellower than the more herb-focused varieties.
Ingredients
PESTO
CROSTINI
Instructions
PESTO
  1. Bring a Small Saucepan of water to a boil. Remove the saucepan from the heat, add the porcini mushrooms, and press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Drain the soaking liquid from the mushrooms and discard.
  2. In the bowl of a food processor, combine the porcini mushrooms, button mushrooms, parsley, toasted walnuts, and garlic. With the machine running, gradually add the oil, blending just until the mushrooms are finely chopped. Transfer to a medium bowl. Stir in the Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of pepper. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
CROSTINI
  1. Preheat the Oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.