Mushroom Melt With Parsley Pesto Kale And Arugula Recipes

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MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA



Mushroom Melt With Parsley Pesto, Kale and Arugula image

A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 10m

Number Of Ingredients 6

2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
1 heaped tablespoon parsley pesto (see recipe)
1/4 cup sautéed mushrooms (see below)
3/4 ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
2 to 3 tablespoons blanched kale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

Steps:

  • Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 1 gram

WILD MUSHROOM STRUDEL WITH ARUGULA PESTO



Wild Mushroom Strudel with Arugula Pesto image

Categories     Garlic     Herb     Mushroom     Tomato     Bake     Sauté     Vegetarian     Fall     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Serves 6 as a first-course

Number Of Ingredients 10

5 tablespoons butter
1/4 cup chopped shallots
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
3 teaspoons chopped fresh thyme
1 teaspoon minced fresh rosemary
28 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, button, crimini or portobello), sliced
5 sheets fresh phyllo pastry or frozen, thawed
Arugula Pesto

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes, garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
  • Preheat oven to 400°F. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with 1 phyllo sheet (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter.
  • Starting 1 1/2 inches in from 1 long side and 2 inches in from each short side, spoon mushroom mixture onto phyllo in 2 1/2-inch-diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using towel as aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes.
  • Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.

MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA



MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA image

Categories     Mushroom

Yield 1 sandwhich

Number Of Ingredients 14

To have on hand: Sautéed mushrooms; parsley pesto
2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
1 heaped tablespoon parsley pesto
1/4 cup sautéed mushrooms (see below)
3/4 ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
2 to 3 tablespoons blanched kale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette
Sautéed Mushrooms
2 tablespoons extra virgin olive oil
2 small shallots, minced
1/2 pound cremini mushrooms, sliced
2 garlic cloves, minced
Salt and freshly ground pepper
Optional: 1 teaspoon chopped fresh rosemary, thyme, or a combination, or 1 tablespoon finely chopped parsley

Steps:

  • 1. Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning. Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.

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