Mushroom Pesto

Yield: Makes 8 servings

Ingredients

4 tablespoons extra-virgin olive oil

1 pkg. (10 oz.) fresh white mushrooms, chopped fine (preferably in a food processor)

1 tablespoon Worcestershire sauce

1 tablespoon medium-dry sherry, optional

salt to taste

pepper to taste

1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt

1/4 cup pine nuts

1/4 cup freshly grated Parmesan cheese

1/2 cup packed fresh parsley leaves, washed well and spun dry

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Nutrition Facts

Yield: Makes 8 servings

Approximate Nutrient Content per serving:

Calories: 111

Calories From Fat: 90

Total Fat: 10g

Cholesterol: 2mg

Sodium: 141mg

Total Carbohydrates: 3g

Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a 10- to 12-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, sherry and salt and pepper to taste, stirring, until the liquid from the mushrooms evaporates and mushrooms begin to brown, about 10 minutes.

In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, covered with plastic wrap and chilled, one week.

Please note that some ingredients and brands may not be available in every store.

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