Funghi Porcini al Pesto con Pinoli = Fresh Porcini Mushrooms with Pesto and Pine Nuts
by Cindi Sutter, Founder of The Spirited Table®
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 (page 360) or a torta di frittate (page 185).
1 lb. fresh funghi porcini, carefully washed and sliced thin
2 Tbsp. olive oil
2 to 3 Tbsp. pesto, according to taste
2 tsp. 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.
Makes 4 servings as an appetizer, 6 servings as a side dish.