Raclette Mushroom And Honey Pastries Recipes

RACLETTE, MUSHROOM, AND HONEY PASTRIES

Raclette, Mushroom, and Honey Pastries image

Raclette is a wonderful cheese originating in Switzerland. We enjoyed a variation of this appetizer at the 7th annual Kohler Food & Wine Experience held in Kohler, Wisconsin. Chef Ryan Anderson was our presenter and used truffles in his original recipe...however, for those of us who can't afford to use truffles, he suggested using other woodsy flavored mushrooms. This is to be served with my recipe for recipe#263129.

Provided by Paula

Categories Christmas

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb raclette cheese, cut into 16 equal portions (Chef Ryan used Roth KÃƒ se Wisconsin Raclette, excellent!)
1 teaspoon salt
1 teaspoon black pepper
14 ounces puff pastry, thawed and rolled thinly and cut into 16 portions (squares or rounds)
2 egg yolks, beaten
2 ounces honey
2 tablespoons white truffle oil
2 -3 shiitake mushrooms, chopped
tomato conserve (I use Tomato Conserve)

Steps:

Preheat oven to 400.
Mix the honey, truffle oil, and chopped mushrooms together in a small mixing bowl.
Place a piece of raclette cheese just off-center on each puff pastry piece.
Spoon a little of the honey mushroom mixture onto each pastry.
Moisten the edges of the pastry with egg wash.
Fold each pastry in half to form a half-moon shape.
Crimp edges with a fork to seal.
Brush each pastry with egg yolk and bake on a silicon (or parchment) lined cookie sheet for 20 minutes until golden and puffed.
Spoon tomato conserve (recipe #263129) on top of each pastry and serve immediately.

Nutrition Facts : Calories 155, Fat 10, SaturatedFat 2.6, Cholesterol 20.8, Sodium 208.5, Carbohydrate 14.4, Fiber 0.5, Sugar 3.2, Protein 2.2

HONEY-ROASTED POTATOES AND MUSHROOMS

Honey-Roasted Potatoes and Mushrooms image

Faced with potatoes and mushrooms that needed to be cooked -- or else! I came up with this.

Provided by Trinkers

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
½ white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
½ teaspoon dried thyme
⅛ teaspoon dried sage
1 pinch dry mustard powder
1 pinch garlic powder
salt and ground black pepper to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
Bake in the preheated oven for 10 minutes.
Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 19.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 5.1 g

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