MELTY MUSHROOM WELLINGTONS
This smart all-in-one vegetarian main is perfect for entertaining on winter nights
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Nutrition Facts : Calories 790 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
BOEUF EN CROUTE
An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.
Provided by Spencer & Serena
Categories World Cuisine Recipes European French
Time 1h55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
- In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
- Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
- Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g
SALMON EN CROUTE
Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.
Provided by Salvatore A. Lenzo
Categories World Cuisine Recipes European French
Time 1h18m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
- Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
- Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
- Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
- Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.
Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g
MUSHROOMS EN CROUTE
Make and share this Mushrooms En Croute recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 50m
Yield 48 croutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Brush both sides of the bread with the melted butter.
- Cut each slice in half vertically, then each half into 3 horizontally.
- Bake on a baking sheet for 5-10 minutes, till golden and crisp.
- Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
- Add the mushrooms and cook over medium heat for 5 minutes.
- Season with salt and pepper.
- Pour sherry into pan.
- Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
- Remove from heat and stir in the herbs.
- Allow to cool.
- Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
- Place on a baking tray and bake for 5 minutes, or until heated through.
- Serve sprinkled with fresh herbs if desired.
Nutrition Facts : Calories 33.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.8, Sodium 43.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 0.8
BOEUF EN CROUTE
Steps:
- Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
- In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
- Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
- Preheat the oven to 425 degrees F.
- Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
MUSHROOM-STUFFED BRIE EN CROûTE
Categories Cheese Mushroom Bake Cocktail Party Vegetarian Oscars Buffet Brie Fall Phyllo/Puff Pastry Dough Gourmet
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
- On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
- Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
- Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
- Preheat oven to 425°F.
- Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
- Serve Brie with bread or crackers.
MUSHROOMS AND ARTICHOKES EN CROUTE
My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
- Preheat your oven to 400'F.
- Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
- Add artichoke hearts and wine.
- Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
- Cook until thickened. Set aside to cool.
- On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
- Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
- I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
- Bake for about 15 minutes. Keep an eye on it, it browns fast.
- Remove from the oven and set on a rack to cool.
- Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
- Dump the mushroom artichoke filling onto the already baked pastry.
- At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
- Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
- Make two small holes in the pastry for a steam vent.
- Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
- Bon Appetit!
Nutrition Facts : Calories 757.7, Fat 47.3, SaturatedFat 11.9, Sodium 640.1, Carbohydrate 71.6, Fiber 8.1, Sugar 3.3, Protein 15.3
More about "mushrooms en croute recipes"
WILD MUSHROOM SOUP EN CROUTE RECIPE - WINE …
From winemag.com
MARY BERRY'S MUSHROOM AND SPINACH EN CROûTE RECIPE
From lovefood.com
MUSHROOM EN CROUTE | CLIFF HOUSE KITCHEN | THE CLIFF HOUSE
From thecliffhouse.com
Email mailto
WILD MUSHROOMS EN CROUTE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 2 hrs
10 BEST MUSHROOMS EN CROUTE RECIPES | YUMMLY
From yummly.com
5/5 (1)
BEEF AND GARLIC MUSHROOM EN CROUTE - STICKY MUD & BELLY LAUGHS
From stickymudandbellylaughs.com
BEEF TENDERLOIN AND MUSHROOM EN CROUTE RECIPE - EAT SMARTER USA
From eatsmarter.com
CREAM OF MUSHROOM SOUP EN CROUTE | MY CURATED TASTES
From mycuratedtastes.com
MUSHROOM BRIE EN CROUTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOMS EN CROUTE - PLAIN.RECIPES
From plain.recipes
MUSHROOM EN CROUTE RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
MUSHROOMS EN CROUTE VEGETARIAN RECIPE - VEGGIE
From easyveggieideas.com
MUSHROOMS IN PASTRY (EN CROUTE) - STUCK IN THE KITCHEN
From stuckinthekitchen.com
MUSHROOM PATE EN CROUTE RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST MUSHROOMS EN CROUTE RECIPES | YUMMLY
From yummly.co.uk
WILD MUSHROOMS EN CROUTE RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOMS EN CROUTE | EATER'S MANIFESTO
From eaters-manifesto.com
MUSHROOM & SPINACH EN CROûTE | LIVING NORTH
From livingnorth.com
CRAB STUFFED MUSHROOMS EN CROUTE | PAULA DEEN
From pauladeen.com
RECIPES | VEGETARIAN FOR LIFE
From vegetarianforlife.org.uk
CHICKEN EN CROûTE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MUSHROOM SOUP EN CROûTE | WILLIAMS SONOMA
REE DRUMMOND'S BRIE & MUSHROOMS EN CROUTE - YOUTUBE
From youtube.com
MUSHROOM-STUFFED BRIE EN CROûTE RECIPE | YUMMLY | RECIPE
From pinterest.ca
MUSHROOM SOUP EN CROûTE | WILLIAMS SONOMA
From williams-sonoma.com
MUSHROOMS EN CROUTE | WALSH MUSHROOMS GROUP
From walshmushrooms.com
CRAB STUFFED MUSHROOMS EN CROUTE RECIPE | CDKITCHEN.COM
From cdkitchen.com
WILD MUSHROOMS IN MADEIRA EN CROûTE WITH FOAMING ... - DELIA …
From deliaonline.com
MUSHROOM PATE EN CROUTE - PLAIN.RECIPES
From plain.recipes
MARY BERRY MUSHROOM EN CROûTE | VEGETARIAN DINNER PARTY
From thehappyfoodie.co.uk
CEP MUSHROOM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
REE DRUMMOND’S BRIE & MUSHROOMS EN CROUTE - FOODIE BADGE
From foodiebadge.com
ROASTED GARLIC AND MUSHROOM BRIE EN CROUTE RECIPE | SIDECHEF
From sidechef.com
PIGEON PâTé EN CROûTE, HORN OF PLENTY ... - MAPLE FROM CANADA
From maplefromcanada.ca
10 BEST MUSHROOMS EN CROUTE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love