Mushroom Pesto With Parsley and Thyme

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Mushroom Pesto With Parsley and Thyme

 

10 ounces white mushrooms, sliced 1/4 -inch thick

9 tablespoons extra-virgin olive oil

salt and ground black pepper

3 medium unpeeled garlic cloves

1/2 ounce dried porcini mushrooms, rehydrated in

1/2 cup boiling water until softened, about

5 minutes, hydrating liquid strained through damp

paper towel–lined sieve and reserved

1 small shallot, chopped coarse

1 tablespoon fresh thyme leaves

1/4 cup packed parsley leaves, washed and dried

thoroughly

1/4 cup finely grated Parmesan

 

Adjust oven rack to lowest position and heat oven to

450 degrees; line rimmed baking sheet with heavy-duty

foil. Toss sliced mushrooms with 2 tablespoons oil

and salt and pepper in medium bowl; spread evenly on

prepared baking sheet. Roast, stirring occasionally,

until browned and crisp, about 25 minutes.

Meanwhile, toast garlic in small dry skillet over

medium heat, shaking pan occasionally, until softened

and spotty brown, about 8 minutes; when cool, remove

and

discard skins.

In workbowl of food processor fitted with steel blade,

process roasted mushrooms, garlic, porcini and liquid,

shallot, thyme, parsley and remaining 7 tablespoons

oil until smooth, stopping as necessary to scrape down

sides of bowl. Transfer mixture to small bowl and stir

in cheese; season to taste with salt and pepper.

 

 

 

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