I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 9, 2011

Pesto Mushrooms

1 bunch fresh basil, coarsely choped
1/2 C lemon juice
3 lg cloves garlic, pressed
1 tsp black peppercorns
2 C walnuts
3/4 tsp salt
1/4 C evoo

20 Crimini mushrooms, stems removed

Combine first group of ingredients and blend/process to a thick paste.

Fill mushroom caps.

Dehydrate on Teflex sheets at 105 for 3 hours.  Main dish or appetizer.

No comments:

Post a Comment