Herbed Mushroom Tulips
Herbed Mushroom Tulips
Serves 4 as appetizer
- 1 sheet phyllo pastry dough
1. To make the tulips, preheat oven to 325 degreesF (160 degreesC). Lay a sheet of phyllo pastry dough on the counter and brush all over with melted butter or oil. Fold lengthwise, then fold again widthwise. Cut into four pieces and lay each over a spot in an oiled, medium-sized muffin tin. Press each piece down so that it takes the form of the mould. Bake until each tulip is golden in colour, about 10 minutes. When cool enough to handle, place each tulip on a plate.
2. To make the filling, in a saucepan over low heat melt 1 tablespoon (15 mL) of butter, then sweat the onion and garlic for 5 minutes. Add white wine, turn up the heat to medium and continue cooking until the liquid is reduced by half. Add the chicken stock and the cream, heat gently and keep warm. In a large frying pan, heat olive oil over medium-high heat and add chopped mushrooms and the lemon juice. Cook until juice has evaporated. Add cream sauce and simmer until slightly thickened. Remove from heat, add chopped herbs and spoon mixture into tulips. Serve immediately.
Vegetables Marinated in Olive Oil and Tarragon
- 1 pound (450 g) assorted fresh mushrooms (portobello, cremini, shiitake)
1. Cut mushrooms into quarters and mix with lemon juice to prevent discolouring.
2. In a large saute pan, heat half the olive oil over medium heat and cook the mushrooms until the liquid they render has evaporated. Add white wine vinegar and continue cooking until the vinegar has evaporated. Add white wine and cook until reduced by half. Remove from heat, set aside, and season with salt and pepper, to taste.
3. In a smaller saute pan, heat the remaining olive oil over medium heat and saute the onion, garlic, carrots, tomatoes, zucchini and celery 5 minutes. Add the tarragon and cooked mushrooms and cook 2 minutes longer. Remove from heat. When cool, check seasonings and, if necessary, add more salt and pepper. (More oil and vinegar can also be added, if desired.) Add chopped parsley. Serve as an appetizer or side dish over crisp lettuce leaves.
- 1 tablespoon (15 mL) vegetable oil
1. Put oil and butter in a large saucepan and stir over medium heat until butter is melted. Add chopped shallots and mushrooms, reduce heat to low and sweat until soft, about 10 minutes. Sprinkle flour onto the mixture, stir to blend, then add the white wine.
2. Increase heat to medium and cook until wine is reduced by half, about 5 minutes. Add stock and let the soup simmer slowly over low heat for 30 minutes. Season with salt and pepper, to taste.
3. Serve in cups, as you would serve cappuccino coffee: Ladle soup into a coffee mug or a china cup, top with a dollop of whipped cream and garnish with a dusting of finely ground dried mushrooms, if desired.
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