Feast your eyes on a culinary masterpiece that dances on your palate with every bite - wild mushroom cakes with avocado pesto and red pepper coulis. These exquisite cakes are a symphony of flavors and textures, where juicy mushrooms meld seamlessly with a creamy avocado pesto and a vibrant red pepper coulis. Immerse yourself in the earthy notes of the mushrooms, the refreshing tang of the pesto, and the sweet and spicy essence of the coulis. This recipe presents a trio of culinary delights that will tantalize your taste buds and leave you craving for more.
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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
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE
From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h15m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 24
Steps:
- Make crêpe batter:.
- Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
- Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
- Make sauce while rice cooks:.
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
- Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
- Make filling while batter stands:.
- Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
- Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
- Cook and assemble crêpes:.
- Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
- Preheat oven to 400°F.
- Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
- Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
- While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
- Put sauce on each of 6 plates and top with 2 crêpes.
- Cooks' notes:.
- Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
- Red pepper sauce can be made 2 days ahead and chilled, covered.
- Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS
Yield 4 servings
Number Of Ingredients 28
Steps:
- Coulis: Char peppers,seal in plastc bag,let stand 15min,peel n seed,place in blender.Place garlic cloves in small dry skillet.Cover;cook over med heat til brownd n tndr,~7min.Cool.Peel;add 2 blndr w pepprs.Add milk n honey 2 blndr.Puree til smooth.Transfr 2 bowl.Season w salt n peppr. Cakes: Melt buttr n oil in heavy lg pan ovr med-hi heat.+shrooms n saute til brownd n edges begin 2 crisp,stirring often,~14 min.+garlic;stir 1min.Transfr mix 2 processor.+eggs,Parmesan,herbs,salt,n peppr 2 processor.Pulse til coarsely chopped.Transfr 2 lg bowl.Mix in 1/2c panko. Divide shroom mix in2 8 = portions.Form ea into 3/4" thick cake.Spread addtnl panko out on plate.Coat cakes w panko.Place on rimmed baking sheet. Pesto: Pulse pine nuts in processr til coarsely ground.+avo,chz,cilantro,parsley, n lime juice.Process 2 blend.W machine running,gradually +1/4 c oil.Transfer 2 bowl.Season to taste w salt n pepper. Pheat 300Ff.Melt buttr w 2T oil in lg skillet ovr med heat.Workin in 2 batches,+shroom cakes;cook til browned n cooked thru,~5min/side.Transfr 2 baking sheet;place in oven. Spoon ~1/4c pesto in2 cntr of ea plate;spread out 2 5"round.Place 2 cakes on ea plate.Drizzle w coulis.
RED PEPPER COULIS
Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.
Provided by Geema
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
- Mix in the vinegar and sugar.
- Add the red pepper flakes, salt and pepper to taste.
- Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
- Stir in the tomatoes and basil; simmer for 10 more minutes.
- Serve hot.
AVOCADO PESTO
From chef chloe, This is vegan but you'd never know it - the avocado adds a wonderful creaminess! yield is a guess
Provided by sofie-a-toast
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
- Use on pasta, as a spread on bread, as a sauce for veggies or meat, or in whatever way you see fit!
Nutrition Facts : Calories 1381.5, Fat 142.1, SaturatedFat 17.9, Sodium 22.3, Carbohydrate 32.1, Fiber 19.8, Sugar 4, Protein 12
Tips:
- To clean wild mushrooms, gently brush off any dirt or debris with a soft-bristled brush. Avoid washing them, as this can make them waterlogged.
- If you can't find wild mushrooms, you can use a mix of cultivated mushrooms, such as cremini, shiitake, and oyster mushrooms.
- To make the avocado pesto, use ripe avocados for the best flavor.
- If you don't have a food processor, you can mash the avocado, basil, and pine nuts together with a fork until smooth.
- To make the red pepper coulis, use ripe red peppers for the best flavor.
- If you don't have a blender, you can finely chop the red peppers and then simmer them in a saucepan with the other ingredients until softened.
- Serve the wild mushroom cakes immediately, topped with the avocado pesto and red pepper coulis.
Conclusion:
These wild mushroom cakes are a delicious and elegant appetizer or main course. They are easy to make and can be tailored to your own taste. The avocado pesto and red pepper coulis add a flavorful and colorful touch.
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