Funghi Porcini al Pesto con Pinoli

Fresh Porcini Mushrooms with Pesto and Pine Nuts


Preparation info

  • Makes


    servings as an appetizer
    • Difficulty


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.


  • 1 pound/450 g fresh funghi porcini, carefully washed and sliced thin
  • 2 tablespoons/30 ml olive oil
  • 2 to 3 tablespoons/30 to 45 ml pesto, according to taste
  • 2 teaspoons/5 g pinoli
  • A few small fresh basil leaves, carefully wiped


    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 garnished with a couple of basil leaves.