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
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Khan0077 Lala
[email protected]I'm always looking for new and creative ways to cook mushrooms. These cakes are definitely a keeper!
Nothile sikhakhane
[email protected]These cakes are a great way to use up leftover mushrooms. They're also a good option for a meatless meal.
Mahikhan Samo
[email protected]I followed the recipe exactly, but my cakes didn't turn out as expected. They were a little too dense and didn't have much flavor. I'm not sure what went wrong.
Zaheer Isaacs
[email protected]The cakes were a little dry, but the pesto and coulis helped to make them more moist. I would definitely make this dish again, but I would adjust the cooking time to make sure the cakes are cooked through.
Mark Rozados
[email protected]These cakes were a bit bland for my taste. I think I would add more herbs and spices next time.
Lebogang Maputle
[email protected]I was a little skeptical about how these cakes would turn out, but I was pleasantly surprised. They were very moist and flavorful, and the pesto and coulis were delicious.
Clara Mutsau
[email protected]I'm not a vegetarian, but I'm always looking for new meatless dishes to try. These mushroom cakes were a great find. They were hearty and flavorful, and I felt satisfied after eating them.
Moureen Bobidiehard
[email protected]These cakes were absolutely delicious! The mushrooms were perfectly cooked, and the pesto and coulis were the perfect complements. I will definitely be making this dish again.
Aswad Akram
[email protected]I made these cakes for a special occasion, and they were a huge success. The flavors were perfectly balanced, and the presentation was elegant.
Coco Nesian
[email protected]I'm a beginner cook, and I found this recipe to be very user-friendly. The instructions were easy to follow, and the end result was a delicious and impressive-looking dish.
Asif Ahmad
[email protected]These cakes were a little more time-consuming to make than I expected, but they were definitely worth the effort. The flavor was amazing, and the presentation was beautiful.
Kevin Santos
[email protected]I made these cakes for a party, and they were a big hit. Everyone loved them, and I received several requests for the recipe.
racheal turinawe
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these cakes. The pesto and coulis helped to mask the mushroom flavor, and the cakes were very moist and flavorful.
Shimul Hasan
[email protected]I used shiitake mushrooms instead of cremini mushrooms, and they worked perfectly. The cakes were still moist and flavorful, and the pesto and coulis were just as good.
Janet Mullins
[email protected]I was pleasantly surprised by how easy this dish was to make. The instructions were clear and concise, and I had no trouble following them. The end result was a delicious and impressive-looking meal.
Qirat ch
[email protected]These mushroom cakes were a hit! The avocado pesto and red pepper coulis were the perfect complements to the savory mushrooms. I will definitely be making this dish again.