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Wild Mushroom Filling w/ Toast Cups
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Sticking with our habit of taking advantage of the seasons, fall through winter is the best time to look for exotic mushrooms in your grocery store. Keep in mind that when using exotics, not a lot is required. Unlike our standard friend the button, exotics have very strong flavors and only require a few ounces to leave their mark. Button mushrooms act as a hearty base and can also be used alone (I wouldn't call them terribly 'wild' but they still have a hearty flavor for this dish. Truffle oil is also a nice addition if you're feeling fancy.
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- 3 Portobello Mushroom Caps - rinsed, dried and quartered
- 4 Medium sized Shitake Mushroom Caps - rinsed, dried, and quartered
- Small cluster Oyster Mushrooms - rinsed and roughly chopped
- 2 Woodear Mushrooms - rinsed and dried
- 3-4 Trumpet Mushrooms - rinsed and dried
- ¼ Cup Pine Nuts
- ¼ Cup Breadcrumbs
- ¼ Cup Parmesan Cheese
- 2 Tbs. Fresh Thyme
- 4 Tbs. Magic Oil
- 2 Tbs. Butter
- Splash of White Wine
Place mushrooms and pine nuts into a food processor and pulse until mixture is small and crumbly.
In a large skillet, heat oil over med-high heat. Sauté mixture until the mushrooms begins to give up their liquid. Add the butter, thyme and a splash of white wine.
Sauté for two minutes more, remove from heat and add the breadcrumbs and cheese. Toss lightly.
Let mixture cool completely before use.
Toast Cups
The toast cups are very versatile. After you have made them once you will be surprised at how many uses they serve. They can be stuffed with just about anything.
The cups are best filled just before serving, but they will hold one to two hours without getting soggy. It is imperative to let your filling cool before stuffing.
- 1 loaf whole-wheat bread
- Rolling pin
- Serrated knife / electric knife
Cut crusts from bread and roll bread flat with a rolling pan
Cut slices into quarters
Press into lightly oiled miniature muffin pans
Bake in a preheated 375º oven for about ten minutes, or until cups just begin to crisp
Let cool.
Fill and serve at room temperature.
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