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.

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.

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.