I seem to rarely eat mushrooms these days; I have yet to forage in the woods, and find that the good ones at the supermarket (organic and locally produced) are a bit out of my price range for everyday cooking. With the seasonal hiatus in our CSA, I’m splurging on all sorts of delights these days like pineapple, mango, avocado and yes, mushrooms! And boy do I love the rich, earthy taste of mushrooms!
This Mushroom & Cilantro Peso is a quickie for a lazy eve, and especially for the vegan palate. Packed with fresh cilantro, miso, ginger and sesame oil, it’s almost like an Asian-influenced pesto! It’s quick to prepare and could also be spread on crackers with crumbled goat cheese or feta. For a gluten-free option, toss this pesto with rice noodles. Yummers!
Mushroom & Cilantro Pesto with Rice Noodles
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Sesame oil – 1 tablespoon
- Rice noodle water – 1 tablespoon
- Rice noodles – 4 portions
- Coconut oil – 1 tablespoon
- Mushrooms – 4 cups, chopped
- White miso – 2 tablespoons
- Garlic – 1 tablespoon, minced fresh or fried
- Ginger – 1 inch, freshly grated
- White wine – 1/4 cup
- Cilantro – 1 cup, coarsely chopped
- Peanuts – 1/4 cup roasted, unsalted
- Cilantro – minced
- Prepare the noodles according to the instructions on the package. (I brought a medium pot of water to a boil. I then added 4 portions of rice noodles and let them cook for about 7 minutes, or until soft and chewy, but not over-mushy.) When the noodles are cooked, drain them in a colander but save about 1/4 cup rice noodle water. Rinse the noodles with cold water.
- Transfer the noodles to a serving bowl and toss them with sesame oil to keep them from sticking together. Cover the bowl and prepare the pesto.
- In a large saucepan or wok, melt the coconut oil.
- Add the mushrooms to the pan, tossing with the coconut oil. Let the mushrooms simmer until they begin to “throw out” water. Let them continue to simmer until they brown and reduce in size.
- Add the miso, garlic, ginger, and white wine. Simmer for about 7 minutes, stirring the ingredients together and melting the miso.
- Add the cilantro and peanuts, and stir for about 1 minute. Remove from the heat.
- Transfer the pesto to a food processor, or use an immersion blender to puree the sauce. If the pesto is too thick, add a little bit of rice noodle water to the pesto at a time until it is the desired consistency, like basil pesto!
- Toss the pesto with the noodles and garnish each serving with fresh cilantro. If you’re feeling adventurous or dairy-inclined, add goat cheese or feta!
- *Note: Though I used a Chardonnay, you can use any white wine you have on hand.
Allergens: peanuts, soy