Laura Smith
Mushrooms and pesto are a match made in heaven. The nutty, cheesy, and garlicky flavours of basil pesto complement the earthy taste of mushrooms, making them a popular combination in pasta dishes, crostini toppings, and more. Whether you're a fan of creamy mushroom pesto pasta, sautéed mushrooms with basil pesto, or roasted garlic mushrooms with pesto and ricotta cheese, this duo is a versatile and tasty option for any meal. With simple ingredients, this combination creates a scrumptious treat that can be whipped up in no time for a satisfying vegetarian dinner.
| Characteristics | Values |
|---|---|
| Taste | Scrumptious |
| Preparation time | 20-30 minutes |
| Meal type | Vegetarian |
| Ingredients | Mushrooms, spinach, basil, pine nuts, garlic, lemon juice, salt, pepper, olive oil, butter, cheese, pasta |
Explore related products
$17.99 $17.99
What You'll Learn
Sautéed mushrooms with basil pesto
To make sautéed mushrooms with basil pesto, you can follow these steps:
- Heat butter or olive oil in a large skillet or frying pan over medium heat.
- Add the mushrooms and spread them evenly.
- Cook the mushrooms without stirring. The aim is to get a good browning on the mushrooms without letting them stew in the liquid they release.
- Sprinkle garlic powder and pepper over the mushrooms.
- Once cooked, sprinkle salt over the mushrooms and transfer them to a bowl.
- While the mushrooms are still warm, stir in basil pesto to taste, adding at least 1/4 cup.
You can make your own basil pesto by blending basil, spinach, nuts, garlic, lemon juice, and cheese in a food processor. You can also add olive oil, salt, and pepper to taste.
Enjoy your delicious and versatile sautéed mushrooms with basil pesto!
Mushroom Blends: Superfood or Super-Hype?
You may want to see also
Mushroom pesto pasta
Ingredients:
- Mushrooms (chestnut or white button)
- Pasta (linguine, fusilli, rotini or penne)
- Pesto (basil pesto, store-bought or homemade)
- Extra virgin olive oil
- Butter
- Garlic
- Thyme
- Salt and pepper
- Lemon juice
- Spinach (optional)
- Sundried tomatoes (optional)
- Grated vegetarian parmesan (optional)
Instructions:
- Cook the pasta in a large pan of salted water until al dente. Drain the pasta and return it to the pot.
- Make the pesto by combining basil, spinach, nuts, garlic, lemon juice, miso, salt, and pepper in a food processor. Slowly pour in the extra virgin olive oil and puree until smooth.
- In a separate pan, melt butter and add the mushrooms. Cook over medium heat until browned, flipping occasionally to prevent stirring and creating a soggy texture. Add thyme, salt, and pepper to taste.
- Once the mushrooms are browned, transfer them to a bowl. Repeat if necessary, depending on the number of mushrooms.
- Return the mushrooms to the pan and add garlic, thyme, and a pinch of salt and pepper.
- Drain the cooked pasta and add it to the pot with the mushrooms.
- Pour in the desired amount of pesto and toss until combined.
- Serve and enjoy!
Tips:
- For a creamier texture, add a dollop of soft cheese, such as ricotta or mascarpone, or a sprinkle of parmesan.
- If you prefer a lighter option, use vegan pesto and plant-based cheese alternatives.
- Fresh ingredients are best, especially for basil and spinach, as they wilt quickly.
- When cooking the mushrooms, avoid stirring to prevent sogginess and promote even browning.
- For added flavour, sauté the mushrooms with a splash of olive oil before adding the remaining ingredients.
- If you're short on time, use store-bought pesto and pre-sliced mushrooms.
Psilocybe Mushrooms: Does Their Potency Fade Over Time?
You may want to see also
Creamy mushroom pesto pasta
Ingredients
- Pasta: Linguine, spaghetti, angel hair pasta, or any long-strand pasta like fettuccine. You could also use spiral pastas like fusilli or rotini, or penne pasta.
- Mushrooms: Cremini, baby bella, white button, oyster, shiitake, portabella, or any other variety.
- Pesto: Freshly made or store-bought basil pesto. To make your own, blend spinach, basil, pine nuts or other nuts/seeds, grated cheese, and garlic in a food processor. Slowly pour in extra virgin olive oil while blending. Add salt, pepper, and lemon juice to taste.
- Dairy: Butter, heavy cream, cream cheese, ricotta, or mascarpone cheese. For a vegan option, use dairy-free alternatives or coconut cream/milk.
- Vegetables: Garlic, onions (optional), cherry tomatoes, and sun-dried tomatoes.
- Seasonings: Salt, pepper, thyme (optional), and red pepper flakes (optional).
Method
- Cook the pasta in a large pot of salted water until al dente. Drain the pasta and set it aside.
- In a separate large skillet, heat some olive oil over medium-high heat.
- Add the sliced mushrooms and cook for about 1 minute.
- Add the garlic and optional onions. Sauté for 1-2 minutes, stirring occasionally.
- Pour in the vegetable broth or stock and cook for another minute.
- Add the heavy cream and stir. If using cream cheese or ricotta, stir it in now until melted.
- Sprinkle in the grated parmesan cheese and stir until well combined.
- Add the pesto sauce and stir until the sauce is creamy and well combined.
- Add the cooked pasta back to the skillet, along with a ladle of hot starchy pasta water. Toss to coat the pasta with the sauce.
- Season with salt and pepper to taste.
- Top with fresh basil leaves and serve.
Tips and Variations
- To make it vegan, use vegan pesto, dairy-free cream, and vegan grated cheese.
- For extra flavor, sauté the mushrooms and garlic in olive oil before adding the other ingredients.
- Add protein like shrimp, chicken, sausage, or chickpeas to make it more filling.
- Freeze leftover pesto for up to 2 months and use it in other recipes.
- Pair this dish with a glass of Pinot Noir, Pinot Gris, or Sauvignon Blanc.
Mushroom Magic: Uncover the Secrets of Sub Mushrooms
You may want to see also
Explore related products
Spinach pesto with mushrooms
Sautéed mushrooms and basil pesto are a match made in heaven. The earthy flavours of mushrooms and the nutty, garlicky flavours of basil pesto complement each other beautifully. Adding spinach to the mix only enhances the nutritional profile and flavour of the dish.
To make the spinach pesto, fresh baby spinach, basil, grated cheese, pine nuts, and garlic are blended in a food processor until they form a rough paste. Extra virgin olive oil is then added, along with salt, pepper, and a squeeze of lemon juice. This pesto can be adjusted to personal preference, with some recipes calling for vegetarian parmesan, thyme, or sundried tomatoes for added flavour.
When preparing the mushrooms, it is recommended to cook them in butter without stirring to achieve a good browning. Sliced mushrooms are cooked over medium heat and flipped occasionally to prevent sogginess. Garlic is often added, along with thyme and a pinch of salt and pepper.
The versatility of spinach pesto with mushrooms extends beyond pasta. Sautéed mushrooms with spinach pesto can be served as a side dish or used as a topping for crostini, paired with meats like chicken, pork, or beef, or even seafood like shrimp. The possibilities are endless, making this combination a tasty and nutritious addition to any meal.
Identifying Mushrooms: What's in Your Basket?
You may want to see also
Basil pesto with meat and mushrooms
Basil pesto and mushrooms are a great combination and can be used in many dishes. A popular option is creamy mushroom pesto pasta, which can be made in one pot and is a tasty vegetarian dish. To make this, cook the pasta in salted water, then add the pesto and toss. You can also add sundried tomatoes and spinach for extra flavour and colour.
Another option is to sauté the mushrooms with butter and garlic powder, then stir in the basil pesto. You can serve this with chicken, pork, beef, or shrimp, or make crostini topped with the pesto mushrooms and mozzarella or Jack cheese.
If you want to make your own pesto, simply blend basil, spinach, pine nuts, grated vegetarian parmesan or miso, and minced garlic in a food processor. Then, with the motor running, gradually add extra virgin olive oil and a squeeze of lemon juice, and season with salt and pepper.
When choosing pasta for a mushroom pesto dish, it's recommended to use short, non-tubular pasta, such as farfalle, orecchiette, gemelli, or shells, as the pesto can get into all the little crevices. However, long, thin pasta like linguine is also a popular choice, especially for creamy pesto sauces, as the sauce clings to the strands of pasta.
Mushrooms and Cellulose: What's the Connection?
You may want to see also
Frequently asked questions
Basil pesto is a sauce originating from Genoa, Italy, made from blending basil, pine nuts, garlic, hard cheese, and olive oil.
Basil pesto is a versatile sauce that goes well with pasta, mushrooms, chicken, pork, beef, shrimp, and vegetables.
To make mushroom pesto pasta, you will need to cook the pasta, make the pesto, and cook the mushrooms separately. Then, toss everything together. You can also add other ingredients such as sun-dried tomatoes, spinach, or cheese.
Mushroom pesto pasta can be made with various types of pasta, including linguine, fusilli, rotini, penne, and farfalle. It is generally recommended to use short, non-tubular pasta shapes so that the pesto can coat the pasta evenly.
