1. Brown the butter in a saute pan. Saute the mushrooms, nuts and parsley (setting aside some of the parsley for garnish) over high heat, stirring continuously, for about 4 min.
2. Add the lemon zest, nutmeg, salt and pepper.
3. Coarsely chop the mixture in a food processor at max. speed for about 5 sec. Season the mushroom pesto to taste.
Serve the mushroom pesto with boiled rice, for instance with turkey schnitzel and steamed vegetables. Use the pesto in freshly cooked pasta. Stir ¾ of a cup boiling pasta water into the pesto and stir it into the drained pasta. Serve with 3½ ounces grated cheese. Make a dressing using the pesto. Combine 3½ ounces pesto with 3 tbsp olive oil and 1 tbsp freshly squeezed lemon juice. Serve with a green salad and roast breast of duck.