Fresh And Dried Mushroom Pesto

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 1 ounce dried porcini mushrooms
• 8 ounces button mushrooms, quartered
• 1/2 cup walnuts, toasted
• 2 cloves garlic
• 1 1/2 cups fresh italian parsley
• 3/4 cup olive oil
• 1/2 cup freshly grated parmesan cheese
• salt & freshly ground black pepper
• 36 slices baguette (1/2-inch-thick)

Recipe

• 1 place the porcini mushrooms in a bowl of hot water; press to submerge.
• 2 let stand until the mushrooms are tender, about 15 minutes.
• 3 scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
• 4 discard mushroom water.
• 5 combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
• 6 with the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
• 7 transfer the mushroom mixture to a medium bowl.
• 8 stir in the parmesan.
• 9 season the pesto with salt and pepper, to taste.
• 10 if not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
• 11 preheat a grill pan to medium-high heat.
• 12 arrange the bread slices on pan, cut-side down.
• 13 brush the remaining 1/4 cup of oil over the bread slices.
• 14 cook until pale golden and crisp, about 5 minutes.
• 15 alternatively, you can toast the bread in the oven.
• 16 preheat the oven to 375 degrees f.
• 17 arrange the bread slices on 2 heavy large baking sheet.
• 18 brush the remaining 1/4 cup of oil over the bread slices.
• 19 bake until pale golden and crisp, about 15 minutes.
• 20 spread the mushroom pesto over the crostini.
• 21 arrange the crostini on a platter and serve.