Best Mushroom And Camembert Crostini On Butter Lettuce With Truffle Vinaigrette Recipes

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE

Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette image

Provided by Food Network

Time 50m

Number Of Ingredients 17

Ingredients

4 ounces fresh foie gras
1/2 pound butter
2 tablespoons olive oil
3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
1/2 pound peeled Yukon Gold potatoes, quartered
2 tablespoons milk, warm
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
12 large sea scallops
1 can truffle juice (14 ounces)
1 can truffle peelings (5 ounces)
One 8-ounce bottle truffle oil
1 cup Ruby Port
2 cups extra virgin olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon sherry vinegar

Steps:

For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
For the gremolata: Combine chopped parsley, lemon zest and garlic.
Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.

WARM MUSHROOM CROSTINI

Warm Mushroom Crostini image

Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.

Provided by Out of the Blue

Categories Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

2 cups mushrooms, assorted, roughly chopped
4 tablespoons olive oil
1 tablespoon butter
2 slices smoked bacon, diced
1/2 small onion, diced
2 garlic cloves, chopped
1 tablespoon Italian parsley, chopped
2 tablespoons grated parmesan cheese
8 -10 slices French baguettes, cut 1/4 inch thick, lightly toasted

Steps:

In heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
Add onion, garlic and continue to cook for 2 minutes. Add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
Spoon warm mixture on to slices of toasted bread.

Nutrition Facts : Calories 448.7, Fat 17, SaturatedFat 4.3, Cholesterol 11.4, Sodium 652.6, Carbohydrate 59.9, Fiber 2.9, Sugar 3.5, Protein 15.1

MUSHROOM AND CAMEMBERT CROSTINI ON BUTTER LETTUCE WITH TRUFFLE VINAIGRETTE

Mushroom and Camembert Crostini on Butter Lettuce with Truffle Vinaigrette image

Sauteed mushrooms and Camembert are an unparalleled food marriage. The buttery mushroom flavor intertwines perfectly with those same qualities in the Camembert. The rich crouton that is created from these ingredients, along with the bed of truffle-dressed butter lettuce, is so satisfying that it could easily make a main course.

Provided by Food Network

Categories appetizer

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 regular sourdough baguette, about 3 inches in diameter, cut into 32 1/4-inch-thick slices
2 to 3 tablespoons olive oil for brushing the bread
1 tablespoon unsalted butter
3 portobello mushrooms (about 3/4 pound total), stems removed, caps sliced 1/4 inch thick, then cut crosswise into quarters
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/4 inch thick, then cut crosswise into thirds
Salt and freshly ground pepper
3 ounces Camembert cheese, such as Old Chatham's Hudson Valley Camembert, at room temperature (or use brie or another soft-ripened cheese)
3 heads butter lettuce, washed and torn into large pieces
4 hard-boiled eggs, finely grated or pressed through a sieve
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
To make the crostini: Preheat the broiler.
Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.
Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.