Wild Mushroom Cakes With Avocado Pesto And Red Pepper Coulis Recipes

MUSHROOM PESTO

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
• Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS

Steps:

• Red Pepper Coulis: Char peppers in broiler until blackened and seal in paper bag for 15 minutes. Peel and seed pepper. Blend. Place garlic cloves in small dry skillet. Cover. Cook over med heat until brown and tender, shaking skillet occastionally. Cool. Peel. Add to blender. Add milk and honey. Puree. Mushroom Cakes: Melt butter with oil in heavy large skillet, medium high heat. Add mushies, cook for 14 minutes. Add garlic, cook 1 min. Put mixture in processor. Add eggs, parm, herbs, salt and pepper. Chop. Transfer to large bowl, mix in 0.5 cup panko. Divide into 8 portions, make cakes. Coat cakes with panko. Place on rimmed baking sheet. Preheat oven to 300. Melt butter with oil in large skillet over medium heat. Add cakes. Cook 5 min per side. Transfer to baking sheet. Place in oven to keep warm. Avocado pesto: Mix all ingredients in processor. Serve pesto. Place cakes on top, and drizzle with coulis.

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS

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.

MUSHROOM AND ASPARAGUS TURNOVERS WITH RED PEPPER COULIS

Steps:

• Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes.
• Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper.
• Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again.
• Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers.
• Line heavy baking sheet with parchment paper, securing corners with dabs of butter.
• Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use.
• Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes.
• Heat oven to 400 degrees.
• Bake turnovers until golden brown, 25-30 minutes.
• Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley.
• Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through.
• Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.

VEGETABLES CAKES WITH RED-PEPPER COULIS

Steps:

• Preheat oven to 400 degrees. Bake the potatoes until tender.
• In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
• Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
• In a small mixing bowl whisk together the egg whites and milk.
• Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
• Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
• Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
• Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.