Ingredients
6 servings
- •2 tablespoons butter
- •1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
- •1 shallot, chopped
- •1 cup toasted pine nuts
- •0.25 cup extra-virgin olive oil
- •0.25 cup vegetable broth
- •3 cloves garlic, chopped
- •1 tablespoon freshly squeezed lemon juice
- •1 teaspoon kosher salt
- •0.5 teaspoon freshly ground black pepper
- •0.5 cup Parmesan cheese, grated
Instructions
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
- Stir Parmesan cheese through blended mixture until incorporated.
Nutritional Facts
Per 6 servings
- Calories: 302
- Carbohydrate: 8g
- Fat: 27g
- Fiber: 2g
- Protein: 11g
- Sugar: 3g