Crusty Wild Mushroom Bake Recipes

CRUSTY WILD MUSHROOM BAKE

Steps:

• Preheat oven to 350°; butter a shallow 1 ½ quart casserole dish; set aside.
• In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened.
• Layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme.
• Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme.
• In a small bowl, beat the half-and-half and wine; pour over the mushrooms.
• Season with salt and pepper; bake 15 minutes, covered.
• Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty.
• Serve spread on toasted baguette.

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

WILD RICE MUSHROOM BAKE

Steps:

• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

CRAB AND WILD MUSHROOM CHEESECAKE

Steps:

• Make crust:
• Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
• Make filling:
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
• Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
• Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
• Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.

WILD MUSHROOM TART

Steps:

• Make shell:
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
• Cool completely in pan on a rack, about 15 minutes.
• Make filling while shell bakes:
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
• Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
• Fill and bake tart:
• Reduce oven temperature to 325°F.
• Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
• Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.