Mushroomcakeswavocadopestoandredpeppercoulis Recipes

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MUSHROOM CASSEROLE



Mushroom Casserole image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds sliced porcini mushrooms
1 pound sliced leeks
Salt and freshly ground black pepper
1 tablespoon chopped flat leaf parsley
8 ounces butter
8 ounces heavy cream
8 ounces bread crumbs

Steps:

  • Preheat oven to 375 degrees F.
  • In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

MUSHROOM PANCAKES



Mushroom Pancakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup chopped white mushrooms
1/2 cup chopped chanterelle mushrooms
1 teaspoon vegetable oil, plus more for cooking pancakes
2 cups all-purpose flour
2 eggs, beaten
1 teaspoon fresh chopped thyme leaves
6 fresh basil leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS



Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis image

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

2 red bell peppers
2 small garlic cloves
2 tablespoons whole milk
1 1/2 teaspoons honey
2 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms (2 - 8 oz packages sliced mushrooms)
2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced, here we used 1/2 button mushrooms and 1/2 cremini mush)
8 ounces fresh shiitake mushrooms, stemmed, sliced (we used cremini mushrooms)
2 garlic cloves, minced
2 large eggs, beaten to blend
2 tablespoons finely grated parmesan cheese
2 tablespoons chopped basil
2 tablespoons chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup panko breadcrumbs, plus additional for coating (Japanese breadcrumbs)
1/4 cup pine nuts or 1/4 cup cashews, toasted
1 cup coarsely chopped avocado (from 2 large avocados)
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1/2 cup olive oil plus 3 tablespoons olive oil
1 tablespoon butter

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

RASPBERRY MOSCOW MULE CAKE



Raspberry Moscow Mule Cake image

This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. -Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-3/4 cups sugar
5 large eggs, room temperature
1 tablespoon vanilla extract
3 cups cake flour
1/2 teaspoon salt
1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
2 cups fresh raspberries
SYRUP:
1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
1/2 cup sugar
1/4 cup lime juice
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lime juice

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.

Nutrition Facts : Calories 488 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 100mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.

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