Asparagus And Mushroom Galette With Bacon Goat Cheese And Balsamic Reduction Recipes

MUSHROOM ASPARAGUS GALETTES

Steps:

• For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
• Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
• Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
• Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

ASPARAGUS, MUSHROOM, AND BACON OMELET WITH CHEESE

Steps:

• Steam the asparagus just until tender-crisp (3-5 minutes); drain.
• Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).
• In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.
• Coat an 8-inch nonstick skillet with cooking spray.
• Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.
• With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
• When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese.
• With the pancake turner, fold the omelet in half over the filling.
• Slide onto a plate, and serve.

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI

Steps:

• Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
• Whisk dressing ingredients together in a small bowl& set aside.
• Heat oil over medium-high heat in a large non stick skillet.
• Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
• Add garlic& red peppers& stir fry for another 2 minutes.
• Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
• Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler.
• Melt the butter in a heavy large skillet over medium-high heat.
• Sprinkle the steaks with salt and pepper.
• Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
• Transfer the steaks to a baking sheet.
• Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
• Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.