MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS
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
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
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earnest daffrece
[email protected]Overall, I really enjoyed these mushroom cakes. They're a great way to use up leftover mushrooms and they're also a healthy and delicious meal.
MaooZ BaCha
[email protected]These cakes were a bit too spicy for my taste. I think I'll use less red pepper next time.
Elizabeth Dongkore
[email protected]I'm a vegetarian and I'm always looking for new and interesting meatless dishes. These mushroom cakes definitely fit the bill. They're hearty, flavorful, and easy to make.
KING STAR
[email protected]These cakes were absolutely delicious! The flavors of the mushrooms, avocado pesto, and red pepper coulis all came together perfectly.
Kobra Rasooli
[email protected]The cakes were good, but I think I would have liked them better if I had used a different type of mushroom.
Vuyile Mleya
[email protected]I've made these cakes several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Amjid ali
[email protected]These cakes were a bit too oily for my taste. I think I'll try baking them instead of frying them next time.
As Nayon
[email protected]I'm not a big fan of avocado, but I still enjoyed these cakes. The red pepper coulis was the perfect complement to the mushrooms.
Bianka Kaso
[email protected]The cakes were easy to make and tasted delicious. I especially liked the avocado pesto.
ABID WRITES
[email protected]I made these cakes for a potluck and they were a huge success. Everyone loved them!
Kierra Varble
[email protected]These cakes were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Imran Iqbal
[email protected]I didn't have any red peppers on hand, so I used sun-dried tomatoes instead. They worked well and added a nice tang to the dish.
Estephania Buvier
[email protected]The cakes were a little dry, but the pesto and coulis helped to add some moisture. Overall, they were still tasty.
Damion Thompson
[email protected]This recipe was easy to follow and the cakes turned out perfectly. I will definitely be making them again.
Nomsa Ashley
[email protected]I'm not usually a fan of mushrooms, but these cakes were surprisingly good. The pesto and coulis really made the dish.
Fawad jan MK
[email protected]These mushroom cakes were a hit at my dinner party! The avocado pesto and red pepper coulis added a delicious depth of flavor.