I hope that all of you are having a peachy Wednesday ! I took cold medicine this morning and have Cheeze Wiz for brains =P Never the less, it doesn't take brains to do house work. Recently while out thrift shop hunting, I found a gorgeous vintage cut glass punch bowl for $3! I've been going through and de-cluttering all of my kitchen cabinets because I KNOW that I have some of my great aunts punch cups some where! Since my house is itty-bitty and I can only have 6 over at a time, I'm thinking that some where in my busy mess of a life, I need to throw a couple of holiday parties for my close friends, so I NEED to find those punch cups!
But, I'm taking a much needed tea break from cleaning, de-cluttering and crafting and sharing my insomnia inducing addiction: Pinterest!
http://pinterest.com/annikaloveshats/
Check out my pin boards and pins, if you aren't already addicted =)
This is my first recipe for the still-in-planning holiday parties. What do you think?? It looks so yummy to me! I may do it with portobellos instead of the wild mushroom mix .
Wild Mushroom Galette
1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
5 oz. good-quality blue cheese
2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
3. Preheat an oven to 400°F.
4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and re-hydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet lined with parchment paper. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Have a sweet evening !
Annika
But, I'm taking a much needed tea break from cleaning, de-cluttering and crafting and sharing my insomnia inducing addiction: Pinterest!
http://pinterest.com/annikaloveshats/
Check out my pin boards and pins, if you aren't already addicted =)
This is my first recipe for the still-in-planning holiday parties. What do you think?? It looks so yummy to me! I may do it with portobellos instead of the wild mushroom mix .
Wild Mushroom Galette
1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
5 oz. good-quality blue cheese
2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
3. Preheat an oven to 400°F.
4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and re-hydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet lined with parchment paper. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Have a sweet evening !
Annika
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