Best 5 Mushroom Cakes Wavocado Pesto And Red Pepper Coulis Recipes

Welcome to the culinary journey of discovering the delectable combination of mushroom cakes, avocado pesto, and red pepper coulis. This remarkable dish is a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. The earthy and umami-rich mushrooms are perfectly complemented by the creamy and aromatic avocado pesto, while the vibrant red pepper coulis adds a touch of sweetness and spice. Prepare to embark on a gastronomic adventure as we delve into the world of this exquisite dish and uncover the secrets behind its irresistible charm.

Let's cook with our recipes!

MUSHROOM PESTO

Mushroom Pesto image

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

Provided by Jewels Cooks

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
1 shallot, chopped
1 cup toasted pine nuts
¼ cup extra-virgin olive oil
¼ cup vegetable broth
3 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup Parmesan cheese, grated

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.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g

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

Ingredients

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

WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS

WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS image

Categories Mushroom Vegetarian

Number Of Ingredients 28

Ingredients

Red Pepper Coulis:
2 red bell peppers
2 garlic cloves
2 T milk
1.5 tsp honey
Mushroom Cakes:
2 T butter
2 T olive oil
16 oz sliced button mushrooms
2 large portobellas
8 oz shitakes
2 garlic cloves, minced
2 eggs, beaten
2 T grated parmesan
2 T basil, chopped
2 T parsley, chopped
1 t salt
0.5 t black pepper
0.5 cup panko
Avocado Pest0:
0.25 cup pine nuts
2 mashed avocados
0.25 cup grated parmesan
2 T cilantro
1 T parlsey
lime juice
0.25 + 2T olive oil
1 T butter

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.

VEGETABLES CAKES WITH RED-PEPPER COULIS

Vegetables Cakes With Red-Pepper Coulis image

Provided by Marian Burros

Categories dinner, appetizer

Time 1h30m

Yield 6 servings as an appetizer

Number Of Ingredients 15

Ingredients

2 medium-size baking potatoes (1 pound), well scrubbed
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, peeled, seeded and diced
Vegetable stock, if necessary
1 cup fresh or frozen peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch red pepper flakes
3 egg whites from large eggs
3 tablespoons nonfat milk
1/2 to 3/4 cup dried bread crumbs
Red-pepper coulis (see recipe)

Steps:

Preheat oven to 400 degrees. Bake the potatoes until tender.
In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
In a small mixing bowl whisk together the egg whites and milk.
Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers image

Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.

Provided by mliss29

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces thin spaghetti
1 -2 tablespoon olive oil
1/2 onion, slivered
1 red bell pepper, cored and slivered
8 ounces mushrooms, sliced
7 ounces pesto sauce

Steps:

Cook the spaghetti according to package instructions.
Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
Add cooked spaghetti and pesto and combine well.
Serve with garlic bread and salad.

Tips:

When choosing mushrooms for this recipe, look for fresh, firm mushrooms with a meaty texture. Avoid mushrooms that are slimy or bruised.
To get the most flavor out of the mushrooms, sauté them in a hot pan until they are browned and slightly crispy.
Avocado pesto is a great way to add a creamy, flavorful sauce to the mushroom cakes. To make the pesto, simply combine avocado, basil, olive oil, parmesan cheese, and lemon juice in a food processor or blender and blend until smooth.
Red pepper coulis is a sweet and tangy sauce that pairs perfectly with the mushroom cakes. To make the coulis, simply roast red peppers in the oven until they are caramelized, then purée them in a food processor or blender until smooth.
To assemble the mushroom cakes, simply place a scoop of mashed potatoes on a plate, top with a mushroom cake, and then drizzle with avocado pesto and red pepper coulis.

Conclusion:

These mushroom cakes with avocado pesto and red pepper coulis are a delicious and easy-to-make vegetarian dish. The mushrooms are packed with flavor, the avocado pesto is creamy and flavorful, and the red pepper coulis is sweet and tangy. This dish is sure to be a hit at your next party or gathering.