Mushroom Cakes with Sauteed Escarole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz red onions, peeled and quartered
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 cup butter, divided
5 oz shitake mushrooms
5 oz crimini mushrooms
5 cloves garlic, chopped
1 1/2 cups chopped leeks
1 1/3 bread crumbs
1 1/3 cups white cheddar cheese, grated
4 large eggs
2 tbsp fresh thyme, chopped
4 tsp steak sauce
Flour
1 cup canola oil
1/4 tsp red pepper flakes
1/2 head escarole
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Directions: |
Directions:Preheat oven to 400º. Place onions in small baking dish. Drizzle with 2 tbsp olive oil and vinegar. Sprinkle with salt and pepper. Cover and bake for 55 minutes.
Melt 1/4 cup butter in large skillet over medium heat. Add all mushrooms and 4 cloves garlic; saute until mushrooms are very soft, about 12 minutes. Transfer to bowl. Add 1/4 cup butter to same skillet and saute leeks, about 4 minutes. Add to mushrooms and cool mixture. Mix in bread crumbs and cheese. Whisk eggs, thyme, steak sauce and chili sauce. Pour over mushroom mixture and stir to blend. Season with salt and pepper. Shape into 1/4 cup patties. Transfer to cookie sheet. Cover and chill 1 hour.
Preheat oven to 350º. Coat mushroom cakes with flour and brown each side about 2 minutes. Transfer to baking sheet and bake for 5 minutes. Meanwhile heat 1 tbsp olive oil in large skillet and saute escarole for 1 minutes. Add roasted onion and pepper flakes. Serve cakes over escarole. Serves 4. |
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Number Of
Servings: |
Number Of
Servings:4 |
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