Yield: Makes 3 dozen
- 1 ounce dried porcini mushrooms
- 8 ounces white button mushrooms, quartered
- 1 1/2 cups fresh Italian parsley leaves
- 1/2 cup walnuts, toasted
- 2 garlic cloves
- 3/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 36 slices (1/2-inch-thick) baguette bread
Bring a small saucepan of water to a boil. Remove the saucepan from the heat. Add the porcini mushrooms; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Drain the soaking liquid from the mushrooms.
Combine the porcini mushrooms, button mushrooms, parsley, walnuts, and garlic in a food processor. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan cheese. Season the pesto with salt and pepper, to taste.
Preheat the oven to 375 degrees F. Arrange the bread slices on two heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Prep Time: 15 minutesCook Time: 20 minutesInactive Prep Time: 15 minutes