Serves 4

1 oz dried porcini mushrooms
8 oz brown or white mushrooms, quartered
1/2 cup walnuts, toasted
2 cloves of garlic
1 1/2 cups fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan (or 1/4 cup parmesan and 1/4 cup pecorino)
Salt and freshly ground black pepper

Place porcini mushrooms in a bowl and cover with hot water – use a small plate to hold them submerged in the water.  Let stand for 20 minutes and then scoop them out of the water (be careful not to disturb the dirt that has settled to the bottom of the bowl).  Discard the mushroom water.

Combine the softened porcini mushrooms with all of the other ingredients except for the olive oil and cheese in a food processor and pulse to coarsely chop.  With the machine running, gradually add the olive oil and blend just until the mushrooms are finely chopped.  Transfer to a bowl, stir in the cheese and season to taste with salt and freshly ground black pepper.  Use immediately or cover tightly with plastic wrap to prevent discoloration and stir through just prior to serving.

Discover it

• On crostini, with shaved parmesan
• In a pressed pannini with chicken and mozzarella cheese
• Tossed with gnocchi
• On crostini, with shaved parmesan

photography: Roderick Chen