Hearty Mushroom Cream Pesto Pasta Sauce Recipe (video)

This week we got our hands on some really excellent mushrooms. There were some amazing chanterelles, cinnamon cap, and pioppino mushrooms available, so we thought we'd make a mushroom cream sauce with them! Don't be afraid to really cook your mushrooms, you want to cook as much of the moisture out of them as you can! For some of these kinds of mushrooms, you really do need to wash them, because they do get a lot of soil and growing medium stuck in the caps and between the stems, but because we'll be cooking them for so long, that little bit of extra moisture isn't going to harm them,

You could make this without the pesto, but we felt like it added a really bright fresh aroma to the dish, and it was delicious. We also thought that it might be nice to add some nuts, though we didn't here. Pine nuts, chopped walnuts or pecans, or even toasted almond slices would all be great additions to this sauce for a little bit of textural variety, especially if you don't have a variety of mushrooms to work with. You can totally make this recipe with just white button or cremini mushrooms, but it will have less textural variety, so you may want to toss some toasted nuts in for that.

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