Text 29167, 106 rader
Skriven 2015-07-19 05:25:53 av Dave Drum (1:18/200)
Ärende: Gourmet 1595
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Mushroom, Roasted Beet & Goat Cheese Salad w/Onions
 Categories: Salads, Mushrooms, Cheese, Vegetables, Dairy
      Yield: 4 servings
 
MMMMM------------------------ONION PURÉE-----------------------------
      1 tb Olive oil
      5    Cipollini onions; peeled,
           - quartered
    1/2 md Shallot; minced
           Salt
      5 tb Heavy cream

MMMMM-------------------------MUSHROOMS------------------------------
      3 tb Walnut oil
      2 oz Fresh chanterelles; cleaned,
           - trimmed
      2 oz Fresh black trumpets;
           - cleaned, trimmed
      2 oz Fresh royal trumpets;
           - cleaned, trimmed,
           - quartered
      4    Sprigs fresh sage
           Salt

MMMMM---------------------------BEETS--------------------------------
      8 md Red beets; trimmed,
           - scrubbed
      8 md Golden beets; trimmed,
           - scrubbed
    1/4 c  Olive oil
           Zest and juice of 1 Meyer
           - lemon
      2 tb Minced fresh chives
           Salt

MMMMM-----------------------PUMPKIN SEEDS----------------------------
    1/4 c  Pumpkin seeds
      2 tb Walnut oil
           Salt

MMMMM------------------------ENGLISH PEAS-----------------------------
     20    English peas; shelled
           Salt

MMMMM--------------------------TO SERVE-------------------------------
    1/4 c  Goat cheese
 
  MAKE THE ONION PURÉE: In a medium sauté pan over moderate
  heat, warm the oil. Add the onions and shallot and sauté,
  stirring occasionally, until soft. Season with salt, add
  the heavy cream, and continue to cook, stirring
  occasionally, about 5 minutes. Transfer the onion mixture
  to a food processor or blender and process until smooth.
  
  MAKE THE MUSHROOMS: In a medium sauté pan over high heat,
  warm the walnut oil. Add the mushrooms, in batches if
  necessary, and sauté, stirring occasionally, until the
  liquid released by the mushrooms is evaporated, about 5
  minutes. Add the sage, season with salt, and continue to
  cook, stirring occasionally, until the mushrooms are
  golden and tender.
  
  ROAST THE BEETS: Preheat the oven to 425øF/220øC.
  
  Arrange the beets in a large, deep baking dish and drizzle
  with the oil. Add enough water to reach about 1/4 inch up
  the sides of the baking dish. Cover with foil and roast
  until the beets are tender, about 45 minutes. Once the
  beets are cool enough to handle, peel them and cut them
  into quarters. Transfer the beets to a medium bowl, add
  lemon zest, lemon juice, and chives, season with salt, and
  toss to combine.
  
  TOAST THE PUMPKIN SEEDS: Preheat the oven to 375øF/190øC.
  
  Arrange the pumpkin seeds on a large, rimmed baking sheet,
  drizzle with walnut oil, and toss to combine. Roast until
  toasted, about 10 minutes, then toss with salt.
  
  COOK THE PEAS: Fill a large bowl with ice water.
  
  In a large pot of boiling salted water, blanch the peas
  until just tender. Drain, then immediately plunge the peas
  into the ice water to stop cooking. Drain the peas again
  and pat them dry.
  
  TO SERVE: In a large bowl combine the mushrooms, beets,
  peas, goat cheese, and onion purée and toss to combine.
  Divide the salad among 4 plates, sprinkle with toasted
  pumpkin seeds, and serve.
  
  MasterChef
  
  Epicurious | July 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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