WILD MUSHROOM PITA
Added by : on 0000-00-00
Enjoyment Rating : 0% ( Votes )
Very Good
Good
OK
Bad
Very Bad
(Serves: 6 - 8 As An Appetizer)
Ingredients
1/2 cup walnuts
6 tablespoons unsalted butter
1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup Dry Sherry or Madeira
1/4 cup finely chopped flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 dash Tabasco sauce
1 package (8 ounces) cream cheese, room temperature
Directions
1. Heat oven to 350F. Spread walnuts on a baking pan.
Bake until fragrant, about 7 minutes.
Transfer walnuts to a bowl; set aside to cool.
Finely chop, and reserve.
2. In a large heavy skillet over medium heat, melt 4 tablespoons butter.
Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes.
Stir in salt, pepper, and sherry.
Cook until skillet is almost dry, about 10 minutes more.
Remove from heat, and let cool.
3. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese.
Season with salt and pepper to taste.
4. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides.
Spoon the mushroom mixture into the pan.
Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible.
Refrigerate for at least 8 hours, or overnight.
5. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes.
Season with salt and pepper.
Unwrap chilled terrine, and invert it onto a small serving platter.
Surround with cooked mushroom halves, and thyme leaves.
Serve with toast points, water biscuits, or any plain cracker.
OUR SUPPORT
We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs
We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.