Mushroom Pesto with Seed Crackers and Cassava Tortilla Wedges
Ingredients
1 ounce Dried Porcini Mushrooms
8 ounces White Button Mushrooms, quartered
½ cup Walnuts, toasted
2 cloves Garlic
1½ cups fresh Italian Parsley Leaves
¾ cup Cold Pressed Olive Oil
½ cup Parmesan, freshly grated
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Seed Crackers or Toasted Cassava Tortillas (cut into wedges)
Directions
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 careful 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 ½ 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. Arrange the pesto with crackers or tortilla wedges on a platter and serve