mushroom.cakes.w.avocado.pesto.and.red.pepper.coulis

Another lovely dish from the January, 2010, issue of Bon Appetit magazine. There are so many delicious ingredients in this recipe that the multiple steps involved are worth it.

Red Pepper Coulis:

• 2 red bell peppers
• 2 small garlic cloves, unpeeled
• 2 tbsp whole milk
• 1 ½ tsp honey

Mushroom Cakes:

• 2 tbsp butter
• 2 tbsp olive oil
• 2 8-oz packages sliced button mushrooms
• 2 large Portobello mushrooms (about 6 oz total), gills scraped out, sliced
• 8 oz fresh shiitake mushrooms, stemmed, sliced
• 2 garlic cloves, minced
• 2 large eggs, beaten to blend
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh Italian parsley
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ cup panko breadcrumbs, plus additional for coating

Avocado Pesto:

• ¼ cup pine nuts, toasted
• 1 cup coarsely mashed avocado (about 2 lg)
• ¼ cup finely grated Parmesan cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh Italian parsley
• 2 tsp fresh lime juice
• ¼ cup plus 2 tbsp olive oil
• 1 tbsp butter

Mushroom Cakes

Melt butter with oil in heavy large 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. Using on/off turns, process until mushrooms are coarsely chopped. Transfer to large bowl. Mix in ½ cup panko.

Divide mushroom mixture into 8 equal portions (¼- to ½- cup each). Form each into ¾-inch-thick cake. Spread additional panko on plate. Coat cakes with panko. Place on rimmed baking sheet.

Red Pepper Coulis

Char peppers over gas flame or in 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.

Avocado Pesto

Place pine nuts in processor; using on/off turns, process until coarsely ground. Add avocado, Parmesan, cilantro, parsley, and lime juice. Process to blend. With machine running, gradually add ¼ cup oil through feed tube. Transfer to bowl. Season to taste with salt and pepper.

Cooking

Preheat oven to 300ºF. Melt butter with 2 tbsp 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 ¼ cup avocado pesto into center of each plate; using back of spoon, spread out to 5-inch round. Place two cakes on each plate. Drizzle with red pepper coulis.