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Follow Jewish TimesSeptember 25, 2009
Stuffed Mushrooms with Roasted Red Pepper Coulis and Black Olive Vinaigrette
Pareve
Ingredients
To plate: Place mushroom “sandwich” on dish with crouton. Drizzle with coulis and vinaigrette. Serves 10.
Mushrooms
20 baby Portobello or Crimini mushroom heads
1/2 cup extra virgin olive oil
2 Tbs. chopped fresh thyme
salt and pepper
1 lb. feta cheese, crumbled
1/2 cup chopped fresh basil
1/2 cup chopped fresh chives
1 Tbs. chopped fresh garlic
3 Tbs. chopped roasted, unsalted pistachios
Mix mushrooms with the olive oil, half the thyme, salt and pepper. Place them in an oven pan and roast for 15-20 minutes at 350 degrees. Mix all other ingredients together and place 1 large Tbs. of cheese mixture between pairs of mushroom heads (like a sandwich). Roast again for 2 minutes at the same temperature.
Drizzle with roasted red pepper coulis and black olive vinaigrette. Serve with homemade crouton.
Red Pepper Coulis
3 roasted and peeled red bell peppers
1/4 cup extra virgin olive oil
3 Tbs. white vinegar (not wine vinegar)
1 clove of garlic
1 Tbs. chopped fresh basil
1/4 cup water
Place all ingredients in a blender and grind to a smooth texture.
Black Olive Vinaigrette
2 oz. Moroccan or kalamata pitted black olives
1 tsp. chopped fresh garlic
1 tsp. chopped fresh chives
1 tsp. chopped fresh thyme
1/4 cup extra virgin olive oil
salt and pepper
Mix all ingredients together.
Croutons
10 thin oblique slices of sweet French baguette
1 Tbs. za’atar
1/4 cup extra virgin olive oil
salt
Mix 4 Tbs. olive oil with the za’atar and 1/2 tsp. salt. Brush each baguette slice with the mixture. Bake at 350 degrees until croutons are dry and golden brown.