Mushroom And Pesto: A Match Made In Heaven?

Mushrooms and pesto are a match made in heaven. Whether you're making a creamy pesto mushroom pasta or simply frying mushrooms with pesto to top some toast, this combination is a foodie favourite around the world. While you can use any type of mushroom, chestnut or brown mushrooms will give you the most flavour. As for the pesto, while classic pesto is made with basil, you can experiment with other herbs and greens, such as parsley, cilantro, spinach, or even arugula.

Chestnut, brown, cremini, shiitake, or oyster mushrooms are best

Mushroom pesto pasta is a classic, simple, and delicious dish. It's a hearty, meatless meal that can be served as a weeknight dinner or even at a dinner party.

When it comes to choosing the right mushrooms for this dish, you have several options, and chestnut, brown, cremini, shiitake, or oyster mushrooms are best. Here's why:

Chestnut and brown mushrooms: These mushrooms are known for their robust flavour, which can enhance the taste of the pesto. They are readily available and can be found at most grocery stores. White button mushrooms can also be used, but they have a milder flavour profile.

Cremini mushrooms: Also known as baby bella mushrooms, cremini mushrooms are a popular choice for mushroom pesto pasta due to their availability and versatility. They have a mild, earthy flavour that complements the pesto without overpowering it.

Shiitake and oyster mushrooms: These mushrooms offer a unique umami flavour that can elevate the dish. They have a meatier texture than other varieties, adding a satisfying bite to the pasta.

When preparing the mushrooms, it's important to cook them properly to bring out their best flavour and texture. Sautéing or frying them in a pan with some olive oil, salt, and pepper is a common method. Be sure not to overcrowd the pan, as this can affect the cooking process. Cooking the mushrooms in batches may be necessary.

Once the mushrooms are cooked to a golden brown colour, they can be added to the pesto pasta. The mushrooms can be stirred into the pasta or served on top, along with extra pine nuts, grated cheese, and a drizzle of olive oil.

Pesto ingredients: basil, nuts, garlic, lemon juice, miso, olive oil

Mushrooms and pesto are a classic combination, with mushroom pesto pasta being a go-to weeknight dinner for many. This simple dish brings together the earthy flavours of mushrooms with the freshness of pesto.

Pesto is traditionally made with basil, pine nuts, garlic, lemon juice, olive oil, and Parmesan cheese. However, there are many variations of this recipe, and you can easily adapt it to your taste preferences and dietary requirements.

For the basil, it is essential to use fresh basil leaves, as these provide the base flavour of the pesto. Rinse and pat the basil dry before using, and opt for the smaller, more tender leaves for the best flavour.

Nuts add structure and a nutty flavour to the pesto. Pine nuts are traditional, but they can be expensive and hard to find. Good alternatives include walnuts, pistachios, almonds, pumpkin seeds, and sunflower seeds. If using, toast the nuts in the oven at 325°F until golden brown, keeping a close eye on them to avoid burning.

Garlic adds incredible flavour to pesto, and you can adjust the amount to your taste preferences. One to two cloves will typically bring enough punchiness without overpowering the delicate qualities of the basil. If using raw garlic is too harsh, try roasted garlic instead.

Lemon juice brightens up the pesto and prevents the basil from browning. It is also added to the pesto along with the olive oil, with the motor running, to create a creamy, rich, and smooth consistency.

Finally, olive oil is the main liquid ingredient in pesto, and high-quality extra virgin olive oil will make a significant difference to the flavour. It helps to create a creamy texture and also prevents the pesto from browning when stored in the fridge. Simply pour a layer of olive oil on top of the pesto before sealing the container.

Best served with pasta, especially short pasta like farfalle or penne

Mushrooms and pesto are a match made in heaven, and when combined with pasta, they create a delicious, hearty, and simple meal. This combination is a foodie favourite and for good reason! The earthiness of the mushrooms, the freshness of the pesto, and the comfort of pasta create a harmonious blend of flavours and textures.

When it comes to pasta, short pasta shapes are the best option for this dish. The pesto coats the crevices of these shapes, providing a more even distribution of flavour. Long pasta, like spaghetti, is more likely to result in a clumpy, uneven mix. Recommended pasta shapes include farfalle, orecchiette, gemelli, shells, and penne. These shapes are also more substantial, making them a better match for the robust mushroom and pesto sauce.

For the mushrooms, chestnut or brown mushrooms are recommended for their rich flavour. However, white button mushrooms can also be used, though they have a milder taste. Other options include cremini (baby bella), shiitake, or oyster mushrooms. The mushrooms should be sautéed or fried until golden brown to add a depth of flavour to the dish.

The pesto can be easily made at home by combining basil, nuts, garlic, lemon juice, salt, pepper, and olive oil in a food processor. For a traditional Italian twist, add Parmesan cheese, or, for a vegan option, use white miso for a similar "cheesy" flavour. The pesto should be on the rough side, so avoid over-blending.

To prepare the dish, cook the pasta in salted water until al dente. Drain the pasta and return it to the pot. Add the mushrooms and pesto, tossing everything together. Top with extra pine nuts and grated hard Italian cheese to taste. This dish is best served fresh and warm, but it can also be enjoyed cold.

With its combination of flavours and textures, this mushroom pesto pasta is a perfect option for a comforting and satisfying meal.

Can be served warm or cold, but shouldn't be frozen

Mushroom pesto pasta is a simple, delicious, and healthy meal that can be served warm or cold. It combines sautéed mushrooms with pesto and pasta. While you can use any type of mushroom, chestnut or brown mushrooms will give you the most flavor. Cremini mushrooms are a good choice as they're available everywhere. You can also use shiitake or oyster mushrooms. If you're in a pinch, white button mushrooms will work, but they don't have much flavor.

For the pesto, classic choices include basil, pine nuts, olive oil, and Parmesan cheese. However, you can experiment with other herbs and greens, such as parsley, cilantro, spinach, or arugula. If you're looking for a cheaper option, almost any roasted nut will work, including almonds, pistachios, and walnuts. For a nut-free alternative, try toasted pumpkin or sunflower seeds.

While you can freeze leftover pesto, it is not recommended to freeze the entire mushroom pesto pasta dish. Freezing pesto is a great way to preserve the fresh taste of summer and can be done in two ways, depending on how much you want to freeze. You can freeze pesto in larger amounts that can be tossed with pasta for a quick meal, or in smaller portions to be used as flavor enhancers in soups, salad dressings, or rice.

To freeze small amounts of pesto, spoon the pesto into ice cube trays and place them in the freezer until solid. Then, transfer the frozen pesto cubes to sealable plastic bags. For larger batches, seal the mixture with a thick layer of olive oil on top before freezing to prevent air from impacting its quality. It is best to use frozen pesto within six months and to thaw it in the refrigerator or on the defrost setting in the microwave.

Goes well with pine nuts, cheese, and sundried tomatoes

Mushrooms and pesto are a great combination, and you can add pine nuts, cheese, and sundried tomatoes to the mix to create a delicious and simple meal. This is a very flexible dish, and you can use whichever types of mushrooms, pasta, and nuts/seeds that you have available.

For the mushrooms, chestnut or brown mushrooms will give the most flavor, but white button mushrooms will also work. You could also try shiitake or oyster mushrooms. Saute the mushrooms in a skillet with oil, salt, and pepper, until they are golden brown.

Pesto is traditionally made with basil, pine nuts, and Parmesan cheese. However, you can use other herbs, such as parsley, cilantro, spinach, or arugula, and different nuts or seeds, like almonds, pistachios, walnuts, pumpkin seeds, or sunflower seeds. If you are making vegan pesto, substitute white miso for the Parmesan, as it has a similar "cheesy" flavor. Make your pesto in a food processor, adding lemon juice, miso, salt, pepper, and oil.

For the pasta, short pasta works best, as the pesto gets into all the little crevices. Good options include farfalle, orecchiette, gemelli, shells, fusilli, penne, or linguine. Boil the pasta according to the package directions until al dente, then drain and toss with the pesto and mushrooms. You can serve the mushrooms on top of the pasta or stir them into the pesto.

Finally, add your pine nuts and cheese. You can sprinkle Parmesan on top, or use another hard Italian cheese. You can also add sundried tomatoes, either chopped and tossed into the pasta or added to the sauce. This dish is best served fresh, but leftovers can be stored in the fridge and reheated.

Frequently asked questions