Mushroom Cakes W/avocado Pesto And Red Pepper Coulis

Total Time: 1 hr 45 mins Preparation Time: 50 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 red bell peppers
• 2 small garlic cloves
• 2 tablespoons whole milk
• 1 1/2 teaspoons honey
• 2 tablespoons butter
• 2 tablespoons olive oil
• 16 ounces button mushrooms (2 - 8 oz packages sliced mushrooms)
• 2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced, here we used 1/2 button mushrooms and 1/2 cremini mush)
• 8 ounces fresh shiitake mushrooms, stemmed, sliced (we used cremini mushrooms)
• 2 garlic cloves, minced
• 2 large eggs, beaten to blend
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons chopped basil
• 2 tablespoons chopped fresh italian parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup panko breadcrumbs, plus additional for coating (japanese breadcrumbs)
• 1/4 cup pine nuts or 1/4 cup cashews, toasted
• 1 cup coarsely chopped avocado (from 2 large avocados)
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh italian parsley
• 2 teaspoons fresh lime juice
• 1/2 cup olive oil plus 3 tablespoons olive oil
• 1 tablespoon butter

Recipe

• 1 red pepper coulis:.
• 2 char peppers over gas flame or broiler until blackened all over.
• 3 seal in plastic or paper bag; let stand 15 minutes.
• 4 peel and seed peppers; place in blender.
• 5 place garlic cloves in small dry skillet.
• 6 cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
• 7 cool, peel garlic; add to blender with peppers.
• 8 add milk and honey to blender.
• 9 puree until smooth.
• 10 transfer to bowl.
• 11 season with salt and pepper.
• 12 *do ahead - can be made up to 2 days ahead.
• 13 mushroom cakes:.
• 14 melt butter with oil in large heavy skillet over medium high heat.
• 15 add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
• 16 add garlic; stir 1 minute.
• 17 transfer mixture to processor.
• 18 add eggs, parmesan, herbs, salt and pepper to processor.
• 19 pulsing on/off turns, process until mushrooms are coarsely chopped.
• 20 transfer to large bowl & mix in 1/2 cup of panko.
• 21 divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
• 22 form each into 3/4 inch thick cake.
• 23 spread additional panko out on plate.
• 24 coat cakes with panko.
• 25 place on rimmed baking sheet.
• 26 **do ahead - can be made 4 hours ahead: cover & chill.
• 27 avocado pesto:.
• 28 place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
• 29 add avocado, parmesan, cilantro, parsley, and lime juice.
• 30 process to blend.
• 31 with machine running gradually and 1/4 cup oil through feed tube.
• 32 transfer to bowl.
• 33 season to taste with salt and pepper.
• 34 ***do ahead - can be made 2 hours ahead: cover & chill.
• 35 preheat oven to 300ºf.
• 36 melt butter with 2 t oil in large skillet over medium heat.
• 37 working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
• 38 transfer to baking sheet; place in oven.
• 39 spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
• 40 place 2 cakes on each plate.
• 41 drizzle with red pepper coulis.