Michael Davis
Mushroom pesto pasta is a flavourful, simple, and quick meal that can be made in a variety of ways. The dish typically involves combining sautéed mushrooms, pesto, and pasta, but there are many ways to customise the recipe. For example, you can use different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, and make your own pesto with ingredients like basil, spinach, pine nuts, and garlic. You can also add other ingredients like onions, thyme, sun-dried tomatoes, and cheese. Whether you're looking for a lazy weeknight dinner or a fancier meal, mushroom pesto pasta is a versatile dish that can be adapted to your taste and time constraints.
| Characteristics | Values |
|---|---|
| Type of dish | Pasta |
| Main ingredients | Mushrooms, pesto |
| Variations | Sundried tomatoes, onions, pine nuts, garlic, soft cheese, spinach, basil, thyme, lemon juice |
| Preparation time | 20-30 minutes |
| Storage | Can be stored in the fridge for up to 7 days |
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What You'll Learn
Pesto pasta with mushrooms
Ingredients
- Mushrooms (cremini, shiitake, oyster, chestnut, or any type of your choice)
- Basil
- Pine nuts (untoasted) or any other nuts/seeds of your choice
- Grated cheese (Parmesan, vegetarian Parmesan, or vegan substitute)
- Garlic
- Extra virgin olive oil
- Lemon juice
- Salt and pepper
- Pasta of your choice (short pasta like farfalle, orecchiette, gemelli, shells or long pasta like linguine)
Optional Ingredients
- Spinach
- Thyme
- Sundried tomatoes
- Butter
Instructions
- Boil a large pot of water for the pasta.
- Heat oil in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook until golden brown, stirring occasionally. If using thyme, add it to the mushrooms for extra flavor.
- Make the pesto by combining basil, nuts/seeds, garlic, and lemon juice in a food processor. Pulse until everything is broken down, then gradually stream in the extra virgin olive oil and puree until smooth. Add salt and pepper to taste.
- Drain the pasta and return it to the pot. Add the mushrooms and pesto, tossing to combine.
- Serve with grated cheese on top and a drizzle of extra virgin olive oil.
Tips:
- This dish works best with short pasta as the pesto gets into all its little crevices.
- If using sundried tomatoes, remove excess oil by spreading them on a chopping board and using the back of a knife to scrape each tomato.
- For a creamier sauce, add more olive oil to the pesto.
- For a vegan dish, use white miso as a Parmesan substitute.
- If you're short on time or ingredients, you can use store-bought pesto instead of making your own.
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Types of mushrooms used in pesto
Mushrooms are a versatile ingredient that can be used in various dishes, including pesto. While there are many types of mushrooms that can be used in pesto, here are some of the most commonly used varieties:
Cremini Mushrooms (also known as baby bella mushrooms): These mushrooms are a popular choice for pesto because they are widely available and have a pleasant flavour. They are also relatively inexpensive and can be found in most grocery stores.
Shiitake Mushrooms: Shiitake mushrooms have a more intense flavour and earthy aroma than cremini mushrooms, making them a good option for those who want a more pronounced mushroom taste in their pesto. They are commonly used in Asian cuisine and can be found in specialty stores or Asian markets.
Oyster Mushrooms: Oyster mushrooms have a delicate texture and a mild, slightly sweet flavour. They are less common than cremini or shiitake mushrooms, but they can be a great option for those who want a more subtle mushroom taste in their pesto. Oyster mushrooms can be found in specialty grocery stores or farmers' markets.
Chestnut Mushrooms: Chestnut mushrooms are known for their robust flavour and meaty texture. They are a variety of cultivated white button mushrooms and are often used in mushroom pesto pasta recipes.
When making mushroom pesto, it is important to clean the mushrooms thoroughly. Instead of washing them, it is recommended to wipe or brush the mushrooms to avoid them soaking up water, which can lead to soggy mushrooms. Additionally, cooking the mushrooms in batches and avoiding overcrowding the pan can ensure even cooking and prevent sogginess.
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How to clean mushrooms for pesto
Mushrooms are a popular ingredient in pesto, and they can be easily cleaned with a few simple steps. Firstly, it's important to differentiate between cultivated and wild mushrooms, as their cleaning methods differ. Cultivated mushrooms, typically found in grocery stores, are grown in sterile environments, so they only need to be brushed off with a dry towel or a mushroom brush. Wild mushrooms, on the other hand, are harvested from nature and may have dirt, bugs, or other debris on them. These mushrooms require a more thorough cleaning process.
To clean wild mushrooms for pesto:
- Start by removing any excess dirt or debris with a brush. You can use a mushroom brush, which has soft bristles perfect for delicate mushrooms, or a clean, dry towel.
- Cut the mushrooms into halves or quarters. This will expose more surface area for cleaning and help remove any dirt lodged within the gills.
- Fill a large bowl with water and dunk the mushroom pieces into it. Swirl the water with your hands and then immediately drain the mushrooms. This quick dunk will help remove any stubborn dirt without causing the mushrooms to absorb too much water.
- Lay the mushrooms on a double layer of cotton dish towels and gently pat them dry. Alternatively, you can use a salad spinner to remove excess moisture from the mushrooms' gills.
- Once the mushrooms are clean and dry, they are ready to be used in your pesto recipe.
It is important to clean mushrooms just before using them, as unwashed mushrooms have a longer shelf life in the refrigerator. Additionally, when preparing mushrooms for pesto, avoid overcrowding the pan during cooking to ensure even cooking and prevent sogginess.
By following these steps, you can ensure your mushrooms are clean and ready for your pesto sauce, adding a rich and earthy flavour to your dish.
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Making pesto with mushrooms
Step 1: Prepare the Mushrooms
Start by cleaning the mushrooms. Use a brush or a damp cloth to wipe them clean, avoiding washing them as they will soak up water and become soggy. You can also slice or chop the mushrooms to your desired size.
Step 2: Cook the Mushrooms
Heat some butter or oil in a large pan over medium heat. Add the mushrooms and season with salt and pepper. Cook until they are golden brown, stirring occasionally. Try not to overcrowd the pan, as this can affect the cooking process. You may need to cook the mushrooms in batches.
Step 3: Make the Pesto
Traditional pesto is made with basil, pine nuts, and Parmesan cheese. However, you can experiment with other ingredients. For the basil, use fresh leaves and give them a good wash before drying with kitchen paper. For the nuts, you can use pine nuts, almonds, pistachios, walnuts, or even roasted pumpkin and sunflower seeds if you have a nut allergy. If you're making a vegan pesto, substitute the Parmesan with white miso, which provides a similar "cheesy" flavour.
To make the pesto, combine the basil, nuts, and garlic in a food processor. Pulse until everything is broken down, then add lemon juice, miso (if using), salt, and pepper. With the motor running, slowly stream in extra virgin olive oil and puree until smooth. Taste and adjust the seasoning if needed.
Step 4: Combine and Serve
Once your pesto is ready, simply toss it with your cooked mushrooms and your chosen pasta. Mushroom pesto goes well with short, non-tubular pasta shapes like farfalle, orecchiette, gemelli, shells, or penne. You can also add other ingredients like sun-dried tomatoes and extra grated cheese. Enjoy your homemade mushroom pesto!
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Reheating mushroom pesto
Mushroom pesto is a rich and earthy sauce with mushrooms and pine nuts that can be served with pasta for a hearty, meatless meal. While it is best served fresh, it can be reheated.
If you have leftover mushroom pesto pasta, you can reheat it in the oven. Covering the pan with tinfoil will limit moisture loss and help prevent the pasta from burning on the edges. It should take 10-12 minutes to cook in an oven heated to 180°C.
If you want to reheat the pesto and pasta separately, you can warm the pasta for 30 seconds in gently simmering water before combining it with the pesto. You can also add a couple of teaspoons of water to the pasta, cover it with cling film, and microwave it on the reheat setting for 30 seconds. Stir the pasta, return it to the microwave, and continue until it is piping hot.
It is not recommended to heat fresh pesto before adding it to pasta, as this can affect its flavour and texture. However, jarred pesto is more suitable for heating and can be added at the end of the cooking process to minimise flavour loss.
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Frequently asked questions
Mushrooms are not a typical ingredient in pesto, but they can be added to the sauce to make mushroom pesto.
Mushroom pesto is typically made with mushrooms, basil, pine nuts, garlic, lemon juice, and olive oil. Some recipes also include Parmesan cheese.
You can use a variety of mushrooms, such as cremini (baby bella), shiitake, oyster, or chestnut mushrooms. It is recommended to avoid white button mushrooms as they have less flavor.
Yes, you can make mushroom pesto with store-bought pesto. Simply saute the mushrooms separately and then combine them with the pesto and cooked pasta.
