MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS
These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010.
Provided by Manami
Categories Peppers
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- RED PEPPER COULIS:.
- Char peppers over gas flame or broiler until blackened all over.
- Seal in plastic or paper bag; let stand 15 minutes.
- Peel and seed peppers; place in blender.
- Place garlic cloves in small dry skillet.
- Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
- Cool, peel garlic; add to blender with peppers.
- Add milk and honey to blender.
- Puree until smooth.
- Transfer to bowl.
- Season with salt and pepper.
- *DO AHEAD - can be made up to 2 days ahead.
- MUSHROOM CAKES:.
- Melt butter with oil in large heavy skillet over medium high heat.
- Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
- Add garlic; stir 1 minute.
- Transfer mixture to processor.
- Add eggs, Parmesan, herbs, salt and pepper to processor.
- Pulsing on/off turns, process until mushrooms are coarsely chopped.
- Transfer to large bowl & mix in 1/2 cup of panko.
- Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
- Form each into 3/4 inch thick cake.
- Spread additional panko out on plate.
- Coat cakes with panko.
- Place on rimmed baking sheet.
- **DO AHEAD - Can be made 4 hours ahead: cover & chill.
- AVOCADO PESTO:.
- Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
- Add avocado, Parmesan, cilantro, parsley, and lime juice.
- Process to blend.
- With machine running gradually and 1/4 cup oil through feed tube.
- Transfer to bowl.
- Season to taste with salt and pepper.
- ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
- Preheat oven to 300ºF.
- Melt butter with 2 T oil in large skillet over medium heat.
- Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
- Transfer to baking sheet; place in oven.
- Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
- Place 2 cakes on each plate.
- Drizzle with red pepper coulis.
Nutrition Facts : Calories 715.2, Fat 60.4, SaturatedFat 14.1, Cholesterol 137.1, Sodium 929.5, Carbohydrate 34.8, Fiber 7.4, Sugar 11.3, Protein 16.5
WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS
Categories Mushroom Vegetarian
Number Of Ingredients 28
Steps:
- Red Pepper Coulis: Char peppers in broiler until blackened and seal in paper bag for 15 minutes. Peel and seed pepper. Blend. Place garlic cloves in small dry skillet. Cover. Cook over med heat until brown and tender, shaking skillet occastionally. Cool. Peel. Add to blender. Add milk and honey. Puree. Mushroom Cakes: Melt butter with oil in heavy large skillet, medium high heat. Add mushies, cook for 14 minutes. Add garlic, cook 1 min. Put mixture in processor. Add eggs, parm, herbs, salt and pepper. Chop. Transfer to large bowl, mix in 0.5 cup panko. Divide into 8 portions, make cakes. Coat cakes with panko. Place on rimmed baking sheet. Preheat oven to 300. Melt butter with oil in large skillet over medium heat. Add cakes. Cook 5 min per side. Transfer to baking sheet. Place in oven to keep warm. Avocado pesto: Mix all ingredients in processor. Serve pesto. Place cakes on top, and drizzle with coulis.
VEGETABLES CAKES WITH RED-PEPPER COULIS
Provided by Marian Burros
Categories dinner, appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Bake the potatoes until tender.
- In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
- Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
- In a small mixing bowl whisk together the egg whites and milk.
- Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
- Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
- Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
- Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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- Char peppers over gas flame or in broiler until blackened all over. Seal in plastic or paper bag; let stand 15 minutes. Peel and seed peppers. Place in blender. Place garlic cloves in small dry skillet. Cover; cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes. Cool. Peel garlic; add to blender with peppers. Add milk and honey to blender. Puree until smooth. Transfer to bowl. Season with salt and pepper.
- Melt butter with oil in heavy large skillet over medium-high heat. Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes. Add garlic; stir 1 minute. Transfer mixture to processor. Add eggs, Parmesan, herbs, salt, and pepper to processor. Using on/off turns, process until mushrooms are coarsely chopped. Transfer to large bowl. Mix in ½ cup panko.
- Divide mushroom mixture into 8 equal portions (1/4 to 1/3 cup each). Form each into 3/4-inch-thick cake. Spread additional panko out on plate. Coat cakes with panko. Place on rimmed baking sheet.
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