Lee Jung-hyun's 10-Minute Mushroom Pesto Recipe

Cut various mushrooms (it's recommended to use at least two types like shiitake, oyster, and button mushrooms) into bite-sized pieces.

Sauté the mushrooms in a pan for about 15 minutes until cooked through.

In a separate pan, lightly toast the pine nuts.

Place the cooked mushrooms and toasted pine nuts into a food processor.

Add grated Grana Padano cheese into the food processor.

Drizzle in truffle oil. You can substitute with olive oil or omit it according to your preference.

Blend all the ingredients together until they form a coarse paste.

The mushroom pesto is complete. Enjoy it spread on bread or with other dishes.