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Baked MushroomsMadeira w/ Pecan Crust
Nb persons: 4
Yield: 12 oz cups
Preparation time: 3 hours
Total time:
Source: Canyon Ranch Cooks
| You can use 1/2 ounce kataifi ( shredded phylo dough) in lieu of pastry crust. For the Baked Mushrooms: | |
| 4 teaspoons | olive oil |
| 1 large | onion, diced |
| 2 tablespoons | fresh garlic, minced |
| 1/2 cup | fennel, thinly sliced |
| 1/2 pound | portobello mushrooms, diced |
| 1/2 pournd button mushrooms, diced | |
| 1/2 pound | shitake mushrooms, diced |
| 1/2 pound | oyster mushrooms, diced |
| 1 1/3 cups | Madeira wine |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 2 teaspoons | fresh thyme, chopped |
| For the Pecan Pastry Crust: | |
| 1/2 cup | pecan halves, about 2 ounces (Maybe pecan butter can be used) |
| 2 tablespoons | whole-wheat flour |
| 1/2 cup | all purpose flour |
| 1/2 teaspoon | salt |
| 2 to 3 tablespoons | cold water |
1. In a large saucepan, sauté onions in oil until translucent. Add garlic and fennel and sauté briefly. Add vegetable stock and bring to a boil. Add mushrooms and cook until stock is reduced by half. Add wine and simmer for 5 minutes. Add salt, pepper and thyme and simmer for 2 more minutes. Portion into 12 ounce individual casserole dishes and set aside.
2. Pre heat oven to 350º.
3. In a blender conatiner puree pecans to a buttery consistency
4. In a medium bowl combine flous and salt. Add pecan butter and cut into flour
using a pastry cutter until the butter is the size of peas. Add cold water, 1 tablespoon at a atime until soft dough forms.
5. Divide dough into 4 equal balls and roll each into a circle large enough to cover individual 12 oz casserole. Place crust over mushrooms and bake for 20 to 30 minutes or until crust is golden brown and mushrooms are bubbling.
360 calories/ 41 gm carbohydrate/ 14 gm fat/ 9 mg. cholesterol/10 gm protein/ 629 mg. sodium/ 7 gm. fiber
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