Mushroom Pecan Latkes Recipes

Steps:

• Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
• Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
• Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
• Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
• In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

Steps:

• Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
• Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
• Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

Steps:

• 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
• 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
• 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
• 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
• 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
• In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

Steps:

• Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.