Mushrooms And Artichokes En Croute Recipes

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

MUSHROOMS AND ARTICHOKES EN CROUTE

Steps:

• Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
• Preheat your oven to 400'F.
• Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
• Add artichoke hearts and wine.
• Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
• Cook until thickened. Set aside to cool.
• On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
• Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
• I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
• Bake for about 15 minutes. Keep an eye on it, it browns fast.
• Remove from the oven and set on a rack to cool.
• Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
• Dump the mushroom artichoke filling onto the already baked pastry.
• At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
• Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
• Make two small holes in the pastry for a steam vent.
• Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
• Bon Appetit!

MUSHROOMS EN CROUTE

Steps:

• Preheat oven to 350°F (180°C).
• Brush both sides of the bread with the melted butter.
• Cut each slice in half vertically, then each half into 3 horizontally.
• Bake on a baking sheet for 5-10 minutes, till golden and crisp.
• Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
• Add the mushrooms and cook over medium heat for 5 minutes.
• Season with salt and pepper.
• Pour sherry into pan.
• Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
• Remove from heat and stir in the herbs.
• Allow to cool.
• Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
• Place on a baking tray and bake for 5 minutes, or until heated through.
• Serve sprinkled with fresh herbs if desired.

ARTICHOKE & WILD MUSHROOM PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
• On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
• Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
• Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.