Funghi Porcini al Pesto con Pinoli

Name: Funghi Porcini al Pesto con Pinoli (Fresh Porcini Mushrooms with Pesto and Pine Nuts)
Yield: Makes 4 servings as an appetizer, 6 servings as a side dish
Cuisine: Italian
Ingredients: A few small fresh basil leaves, carefully wiped; 2 teaspoons/5 g pinoli; 2 tablespoons/30 ml olive oil; 2 to 3 tablespoons/30 to 45 ml pesto, according to taste; 1 pound/450 g fresh funghi porcini, carefully washed and sliced thin

Fresh Porcini Mushrooms with Pesto and Pine Nuts

Preparation info

Makes
4
servings as an appetizer

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This versatile preparation can serve as an appetizer, as a side dish for roast veal or other meats, or it can be used as the filling for a frittata or a torta di frittate.

Ingredients

1 pound/450 g fresh funghi porcini, carefully washed and sliced thin
2 tablespoons/

Europe
Italy
Starter
Side dish
Mediterranean
Vegan
Gluten-free
Liguria

Method

After preparing the mushrooms, heat the olive oil in a skillet over medium heat. Add the funghi and sauté until they release their liquid. If these are older, drier mushrooms, you may need to add a teaspoon or two of cool water. Then add the pesto, turn up the heat to medium high, and sauté vigorously for 1 to 2 minutes. Serve on individual plates topped with some pinoli and garni