Mushroomcakeswavocadopestoandredpeppercoulis Recipes

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MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS



Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis image

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

2 red bell peppers
2 small garlic cloves
2 tablespoons whole milk
1 1/2 teaspoons honey
2 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms (2 - 8 oz packages sliced mushrooms)
2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced, here we used 1/2 button mushrooms and 1/2 cremini mush)
8 ounces fresh shiitake mushrooms, stemmed, sliced (we used cremini mushrooms)
2 garlic cloves, minced
2 large eggs, beaten to blend
2 tablespoons finely grated parmesan cheese
2 tablespoons chopped basil
2 tablespoons chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup panko breadcrumbs, plus additional for coating (Japanese breadcrumbs)
1/4 cup pine nuts or 1/4 cup cashews, toasted
1 cup coarsely chopped avocado (from 2 large avocados)
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1/2 cup olive oil plus 3 tablespoons olive oil
1 tablespoon butter

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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