Mushroom Pear Melts Recipes

PEAR MUSHROOM STRUDELS

Steps:

• In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with 4 more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spread half the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment-lined 15x10x1-in. baking pan. , Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture., Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.

MUSHROOM PEAR MELTS

Steps:

• Preheat broiler. In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Stir in salt and pepper., Place toast slices on a rack of a broiler pan. Top with mushrooms; layer with pears and cheese. Broil 3-4 in. from heat until cheese is lightly browned, 2-3 minutes.

CHEEZY MUSHROOM MELT

Steps:

• Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
• For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
• For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
• For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
• For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

MUSHROOM PIES WITH PEAR SALAD

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
• On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
• Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
• Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.

BEEF AND MUSHROOM MELTS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in Worcestershire, mushrooms and 1 cup cheese.
• Spoon beef mixture evenly onto baguette halves, spreading mixture to edges. Cut each half into 3 sections. Place sandwiches in pan; cover with additional foil.
• Bake 15 minutes. Remove cover; top with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

MUSHROOM, PEAR, & STILTON SOUP

Steps:

• melt butter in a pan and chop the celery, onion, and leeks. add to the butter once it has melted.
• sweat off for aprox 10 minutes to allow maximum flavor. once this is done add the mushrooms and chopped pears.
• allow to cook for aprox 15 - 20 minutes. add the veg stock and leave for another 15 - 20 minutes or until the pear is tender.
• add the crumbled stilton to the mix just before you put into a blender.
• once the mixture has been blended, pass through a sieve to get rid of any fibres from the celery and other veggies. at this point taste for seasoning and add more stilton if desired.
• serve with warm crusty bread and enjoy.

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

MUSHROOM & PEPPER MELTS

Steps:

• Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
• Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
• Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.