Crusty Wild Mushroom Bake Recipes

WILD MUSHROOM PIZZA

Steps:

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

WILD MUSHROOM QUICHE WITH WALNUT CRUST

Steps:

• 1. For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
• 2. For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms, white mushrooms, and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots, and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
• 3. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
• 4. Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly, about 25 minutes. Garnish the quiche with the parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

WILD MUSHROOM QUICHE WITH WALNUT CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
• For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
• Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
• Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
• Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

WILD MUSHROOM BAKED BEANS

Steps:

• Saute mushrooms, onion, and garlic in oil in large skillet until tender; about 8 to 10 minutes.
• Stir in flour; cook 1 to 2 minutes.
• Combine mushroom mixture and remaining ingredients except parsley in 2-quart casserole.
• Bake uncovered at 350 for 45 minutes.
• Sprinkle with parsley before serving.

WILD MUSHROOM CROSTINI

Steps:

• Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
• Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
• Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.

WILD MUSHROOM PIE

Steps:

• FOR CRUST:
• Mix flour and salt in medium bowl.
• Add butter and rub with fingertips until mixture forms coarse meal.
• Mix in enough water by Tbsp to form moist clumps.
• Gather dough into ball; flatten into disk.
• Wrap in plastic and chill until firm, about 45 minutes.
• (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
• Transfer to 9-inch glass pie plate; crimp edges.
• Refrigerate 30 minutes.
• Preheat oven to 375 F.
• Line pie crust with foil.
• Fill with dried beans or pie weights.
• Bake 10 minutes.
• Remove foil and beans.
• Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
• FOR FILLING: Place porcini in small bowl.
• Add enough hot water to cover.
• Let soak 30 minutes.
• Drain mushrooms.
• Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
• Add porcini and saute 2 minutes.
• Season to taste with salt and pepper.
• Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
• Season with salt and pepper.
• Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
• Bake until center is set, about 40 minutes.
• Transfer to rack and cool slightly.
• Garnish with parsley.
• Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.

BARLEY MUSHROOM BAKE

Steps:

• Preheat oven to 350°.
• Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
• Transfer to an ungreased 1 1/2-quart casserole.
• Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
• Mix into casserole all other ingredients.
• Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
• Fluff with a fork before serving.

CHEESY MUSHROOM BAKE

Steps:

• In large skillet, melt butter.
• Stir in celery, onion and mushrooms.
• Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
• In bottom of 2 quart buttered casserole, spread half of bread cubes.
• Top with half of mushroom mixture.
• Sprinkle with half of cheese.
• Repeat with remaining bread, mushrooms and cheese.
• In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
• Refrigerate at least 3 hours or overnight before baking.
• Bake at 325 degrees, about 50 minutes, until custard is firm.
• Let stand 5 minutes before serving.