Being the sole mushroom-lover in the family, I don't get to eat it often. And when I do, it is an indulgence, taking the trouble to make it just for me.
My favorite is Portabella mushrooms; and the Baby Bella/Cremini as well. Just a touch of olive oil, balsamic vinegar, salt and pepper baked in a 425°F oven for about 10 minutes makes it perfect, depending on the size of the baby bella.
This Chipotle Pesto is quite versatile - stir in a little into ground turkey to make baked meatballs or croquettes, use it as a spread for falafel pita pockets, or as an interesting alternative 'pizza sauce', or even just a humble sandwich or bagel spread....
Chipotle Walnut Pesto
2 chipotle chilies (canned in adobo sauce) + 1 Tbsp adobo sauce
2 Tbsp chopped sundried tomates packed in oil
½ Tbsp chopped garlic
2 Tbsp canola oil or olive oil
¼ cup chopped celery leaves, tender stalk
½ cup coarsely chopped walnuts
salt to taste
Combine the ingredients and blend to paste - as smooth or as coarse as preferred. If it is too thick, add a bit more of oil as needed.
The Chipotle Pesto can be stored in an air-tight container for up to a week.