Shittaki Mushroom Pesto
October 13th Mushroom Class

Measure
Ingredients
Prepare
Substitute
1 lb Shittaki mushrooms Whole
2 Tablespoons Butter  
2 Tablespoons Garlic Chopped
1/2 Cup White wine  
2 Tablespoons Pine nuts Chopped Almonds
1/2 Cup Olive Oil  
  Salt & Pepper to taste  

Saute mushrooms in butter untill all liquid is evaporated an mushrooms are browned, deglaze with wine and continue cooking until the liquid has been absorbed. Place mushrooms and remainder of ingredients in processor and chop
until fairly coarse.

Yield: 2 cups

 
 
 
 
 
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