Mushroom Pate En Croute Food

BOEUF EN CROUTE

Steps:

• Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
• In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
• Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.

BEEF TENDERLOIN EN CROUTE

Steps:

• Heat oven to 425 degrees.
• Tie meat w/ string@ 1" intervals, if needed.
• Place meat on rack in baking pan.
• Roast 45-50 min.
• or until meat thermometer registers 135 degrees.
• Remove from oven.
• Cool 30 min.
• in refrigerator.
• Remove string.
• Thaw puff pastry sheets according to package directions.
• Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
• Add cream cheese, bread crumbs, wine, chives and salt; mix well.
• Chill.
• On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
• Trim length of pastry 2 1/2" longer than length of meat.
• Spread mushroom mixture over top and sides of meat.
• Place meat in center of pastry.
• Fold pastry over meat; press edges together to seal.
• Decorate top with pastry trimmings, if desired.
• Brush pastry w/combined egg and water.
• Place meat in greased 15x10x1 inch jelly roll pan.
• Bake 20-25 minutes or until pastry is golden brown.
• Let stand 10 minutes before slicing.

TRUFFLED MUSHROOM PâTé

Steps:

• Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
• Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
• Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
• For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

CHAMPIGNONS EN CROUTE

Steps:

• Cook mushrooms and shallots in 1/4 cup butter.
• Add lemon juice and cook until dry.
• Roll bread between 2 sheets of waxed paper until very thin.
• Trim off crusts.
• Butter bread and spread on small amount of sour cream.
• Put filling across one end.
• Butter outside of rolls.
• (You can freeze at this point).
• Bake at 350 for 30 minutes.
• Cut in half.

MUSHROOM STUFFED BRIE EN CROUTE

Steps:

• In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
• Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
• Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
• Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
• Horizontally halve Brie.
• Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
• Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
• Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
• In a small bowl, lightly beat egg and brush onto border.
• Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
• Brush the top of pastry with some egg and arrange pastry mushroom on it.
• Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
• With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
• Chill Brie, uncovered, 30 minutes.
• Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425 degrees F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with French baguettes or crackers.

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.

MUSHROOM PATE (EASY)

Steps:

• Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
• Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside.
• In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
• Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons).
• Stir through parsley. Cover and refrigerate until ready to serve.
• ENJOY!
• * NOTE: No need to pre-soak the dried mushrooms.

FILET DE BOEUF EN CROUTE

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

MUSHROOM PATE EN CROUTE

Steps:

• Heat oven to 200C/400°F.
• in a large saucepan heat the oil and fry the onions for 7 minutes. add garlic and mushrooms and cook for a further 5 minutes. Tip everything into a blender and puree.
• Place in a bowl the cashews, almonds, breadcrumbs, mushroom puree, soy, lemon juice, taragon and yeast extract. Mix very well.
• Roll out the pastry to make a 15 inch/38cm square. Transfer to a baking sheet and place the pate in the middle.
• Fold the remaining pastry around the outside and trim the ends.
• You can use scraps of pastry to make decorations or put slits in the unwrapped pastry to create a "plait" effect.
• Brush the whole parcel with the egg and bake for 40 minutes.