ARTICHOKE CROSTINI WITH WILD MUSHROOMS
It's always great to impress someone special with great hors d'oeuvres. My favorite is this healthy crostini-one of my favorites-with an artichoke purée, plenty of fresh mushrooms, and a little horseradish for an extra kick. It's a delicious, savory little bite that is satisfying but won't fill you up.
Provided by Chad Sarno
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
- Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
- To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
WILD MUSHROOM AND ARTICHOKE DIP
Make and share this Wild Mushroom and Artichoke Dip recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Cheese
Time 1h
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushroons; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended.
- Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 70, Fat 3.5, SaturatedFat 2, Cholesterol 10.6, Sodium 234.8, Carbohydrate 6.2, Fiber 1.6, Sugar 1.2, Protein 4.5
WILD MUSHROOM DIP
Steps:
- In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
- In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
- *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.
ARTICHOKE & WILD MUSHROOM PIE
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
- On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
- Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
- Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Nutrition Facts : Calories 560 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1.55 milligram of sodium
More about "wild mushroom and artichoke dip recipes"
THE BEST ARTICHOKE DIP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (180)Calories 315 per servingCategory Appetizer, Side Dish, Snack
- To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a glass pie dish).
LIGHTER SPINACH AND ARTICHOKE DIP - RECIPE GIRL
From recipegirl.com
VEGAN SPINACH ARTICHOKE DIP - THE SIMPLE …
From simple-veganista.com
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
From eatingwell.com
HEALTHIER SPINACH ARTICHOKE STUFFED MUSHROOMS RECIPE
From showmetheyummy.com
20+ MUSHROOM DINNER RECIPES - EATINGWELL
From eatingwell.com
MELLOW MUSHROOM SPINACH ARTICHOKE DIP RECIPE
From sharethecook.com
ARTICHOKE SPINACH DIP STUFFED MUSHROOMS - THE WEARY …
From wearychef.com
FONTINA MUSHROOM ARTICHOKE DIP - WILL COOK FOR SMILES
From willcookforsmiles.com
Cuisine AmericanEstimated Reading Time 4 minsCategory AppetizerTotal Time 40 mins
- Combine cream cheese, sour cream, mayo, salt and pepper in a mixing bowl and beat it with an electric mixer until smooth.
- Preheat a cooking pan over medium heat and add oil. Saute mushrooms and artichokes until mushrooms are softened. Smash garlic and add it to the pan. Cook until mushrooms are done. Add mushroom mixture to the bowl and mix until fully incorporated.
SPINACH ARTICHOKE STUFFED MUSHROOMS | BITES OF WELLNESS
From bitesofwellness.com
SPINACH ARTICHOKE DIP WITH SHIITAKE MUSHROOMS - THE WICKED …
From thewickednoodle.com
15 ARTICHOKE RECIPES THAT GO WAY BEYOND SPINACH DIP
From thepioneerwoman.com
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
SLOW COOKER CREAMY MUSHROOM-ARTICHOKE DIP RECIPE
From magicskillet.com
SPINACH ARTICHOKE DIP STUFFED MUSHROOMS (AND MY FIRST VIDEO!)
From lecremedelacrumb.com
APPLEBEE'S SPINACH ARTICHOKE DIP - COPYKAT RECIPES
From copykat.com
WILD MUSHROOM & ARTICHOKE FETTUCCINE | PLANT-BASED RECIPES
From purplecarrot.com
SKINNY SPINACH, ARTICHOKE, AND MUSHROOM DIP - IOWA GIRL EATS
From iowagirleats.com
You'll also love