Mushroom-Tomato Pesto Medley
Recipe: Mushroom-Tomato Pesto Medley
This recipe will make plenty. You'll have enough for a side dish for six or enough to generously stuff 6 omelets.
1 lb sliced button mushrooms
2 Tbl butter
1 Tbl olive oil
2 bunches of green onions, cleaned and diced. (Use some of the green part too.)
1 pint cherry tomatoes sliced in half
Salt and pepper to taste
3 to 4 Tbl prepared pesto. (Buy at the store or make your own using my "Pesto" recipe.)
Melt the butter and heat the oil in a large sauté pan on Medium. Add the mushrooms. When they are half cooked (loose and giving off their liquid-about 3 minutes), add the green onions. Cook until mushrooms are cooked and starting to brown on the edges (3 to 4 minutes more). Add the cherry tomatoes and salt and pepper to taste. Now you're just heating the tomatoes. Don't go too far or you'll just shrivel up your tomatoes. Add the pesto and turn off the heat. Stir in the pesto and you're done. Add a pinch of cayenne if you want more zip, but this optional.
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