Mushroom And Gorgonzola Bundles Recipes

GORGONZOLA STUFFED MUSHROOMS

Steps:

• Cook onion and garlic in olive oil in saucepan until soft.
• Chop mushroom stems& add to saucepan, cooking until golden.
• Remove from heat and add rest of ingredients.
• Fill the mushroom caps and brush all over with olive oil.
• To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

MUSHROOM 'N GORGONZOLA BUNDLES

Steps:

• Heat oven to 400 degrees.
• Rinse and pat mushrooms dry; twist off stems.
• Unfold puff pastry and cut into 36 squares.
• Fill each mushroom cap with a spoonful of Gorgonzola cheese.
• Place 1 filled mushroom in the center of 1 puff pastry square.
• Draw all 4 corners up to form a bundle and pinch center together to form a knob. Repeat to bundle all the mushrooms.
• Brush each bundle lightly with egg.
• Bake until golden borwn-approx. 10-20 minutes.

BALSAMIC GORGONZOLA PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Rinse mushroom caps.
• Cut rough end off of stems.
• Place caps stem side up.
• Smear crushed garlic in caps (to your taste).
• Sprinkle thyme salt and pepper (to your taste).
• Sprinkle cheese over caps to taste (I prefer heavy cheese).
• Drizzle Balsamic over caps, coating each
• Bake for twenty minutes.
• Remove from oven and drizzle juices from the bottom of the pan over caps.
• Serve immediately.

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE

Steps:

• Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
• Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
• Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
• Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
• Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil; add 1 tablespoon salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
• Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola; stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat; cover to keep warm.
• Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi; cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.