Mushroom And Gruyere Crostata Recipe 455

CROSTATA WITH MUSHROOMS AND PANCETTA

Steps:

• In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
• Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

MUSHROOM GRUYERE GRILLED CHEESE

Steps:

• For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
• For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
• Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
• Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
• For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
• Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
• Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
• Cut the sandwiches in half diagonally and serve hot.

MUSHROOM AND GRUYÈRE CROSTATA RECIPE - (4.5/5)

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet. 2. Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, leeks, and 1/2 teaspoon salt and cook until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. 3. Transfer vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle with Gruyère and fold border over filling, pinching pleated dough to secure. Brush dough with egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.

MUSHROOM CROUSTADES

Steps:

• For Croustade:
• Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
• Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
• Filling:.
• Melt butter in a large skillet and saute green onions for several minutes without browning.
• Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
• Remove from heat, sprinkle with flour and stir to coat the mushrooms.
• Gradually add the cream and return to heat.
• Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
• Stir in all the other ingredients.
• Transfer filling to a bowl, cover it and refrigerate until ready to use.
• To Serve:.
• Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
• Sprinkle lightly with parmesan cheese and dot with butter.
• Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
• Serve hot.

MUSHROOM AND GRUYE?RE CROSTATA

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
• Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, leeks, and 1/2 teaspoon salt and cook until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.
• Transfer vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle with Gruyère and fold border over filling, pinching pleated dough to secure. Brush dough with egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.