Mushroom Walnut Thyme Cheesecake Recipes

MUSHROOM, WALNUT & THYME CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on baking sheet. Bake 15-17 minutes or until golden brown. Cool on a wire rack., In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely., In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed just until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet., Bake 25-30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve with crackers.

MUSHROOM CHEESECAKE APPETIZERS

Steps:

• Grease the bottoms and halfway up the sides of muffin cups with butter. Press bread crumbs onto the bottoms and halfway up the sides of prepared cups., In a small bowl, beat cream cheese until smooth. Beat in the eggs, sour cream, 1 tablespoon thyme, salt and pepper. Divide among prepared muffin cups; sprinkle with fontina cheese and remaining thyme. Bake at 350° until set, 12-15 minutes., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices.

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.