Fresh, sautéed mushrooms tossed in a nutty pesto make an attractive side-dish to compliment many mains, including fish, chicken, and vegetables
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
I usually keep pesto in small bags in my freezer making this side dish a supremely easy and quick one. Use about a tablespoon of pesto (or more if you like) and freeze the leftovers. It goes well with fish chicken and vegetables.
YIELDS 12 MUFFINS
Place all pesto ingredients aside from the oil in a food processor fitted with the “s” blade. Blend. While the machine is running slowly add the oil through the feeder and blend until a fine paste forms. /p>
Cut mushrooms into halves or quarters. Heat oil in a frying pan and sauté mushrooms until soft. Discard or save any additional juice (see tip). Add 1 Tbsp pesto to the pan or more as desired and toss just to coat. Remove from heat and serve warm or room temperature. /p>
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