Best Mushroom Pecan Latkes Recipes

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MUSHROOM PECAN APPETIZERS



Mushroom Pecan Appetizers image

Based on Betty Crocker recipe for gluten free Bisquick, just recipe is using regular Bisquick. Also I changed the amount of Spinach from 9 oz to 10 oz.

Provided by Irit Birman @Irit_Birman

Categories     Vegetable Appetizers

Number Of Ingredients 11

2 tablespoon(s) butter
8 ounce(s) sliced fresh mushrooms (about 3 cups)
1 cup(s) chopped onions (2 medium)
2 cup(s) shredded swiss cheese (8 oz)
1 cup(s) chopped pecans, toasted
10 ounce(s) frozen chopped spinach, thawed, squeezed to drain
3 - eggs
1 1/3 cup(s) milk
3/4 cup(s) bisquick
1 teaspoon(s) salt
1 teaspoon(s) garlic powder

Steps:

  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
  • In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

GLUTEN-FREE MUSHROOM PECAN APPETIZERS



Gluten-Free Mushroom Pecan Appetizers image

Enjoy these delicious mushroom-pecan appetizers made using frozen chopped spinach - perfect to serve a group.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 24

Number Of Ingredients 11

2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 cup chopped onions (2 medium)
2 cups shredded Swiss cheese (8 oz)
1 cup chopped pecans, toasted
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3 eggs
1 1/3 cups milk
3/4 cup Bisquick™ Gluten Free mix
1 teaspoon salt
1 teaspoon garlic powder

Steps:

  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
  • In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 2 g, TransFat 0 g

PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"



Porcini Mushroom Latkes with Mushroom Salad and Chive

Provided by Selma Brown Morrow

Categories     Milk/Cream     Mushroom     Appetizer     Hanukkah     Vegetarian     High Fiber     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Latkes:
1 ounce dried porcini mushrooms
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Salad and chive cream:
1 cup nondairy sour cream
1/4 cup chopped fresh chives
3 1/2 tablespoons (or more) white wine vinegar, divided
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces crimini mushrooms, sliced
3 cups (packed) baby greens
Ingredient info: Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

Steps:

  • For latkes:
  • Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
  • Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
  • For salad and chive cream:
  • Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
  • Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
  • Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
  • Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
  • What to drink:
  • Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

CELERY ROOT-MUSHROOM LATKES



Celery Root-Mushroom Latkes image

Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 14

1/2 cup sour cream
2 tablespoons finely chopped fresh chives
2 teaspoons white wine vinegar
Kosher salt
1 russet or Yukon Gold potato (about 10 ounces), peeled
1/2 medium celery root, peeled
1 small onion
Freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
1 cup halved and thinly sliced cremini mushrooms
2 teaspoons fresh thyme, plus more for topping
1 clove garlic, grated
Vegetable oil or rendered chicken fat, for frying

Steps:

  • Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
  • Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

MUSHROOM PECAN LATKES



Mushroom Pecan Latkes image

Provided by Joan Nathan

Categories     dinner

Time 40m

Yield 10 latkes

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
1/2 cup cooked wild rice
1/2 cup toasted chopped pecans
1 tablespoon sour cream
1 large egg
3 tablespoons matzoh meal
3 tablespoons snipped dill
3/4 teaspoon lemon zest
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon for garnish
Pickled ginger for garnish

Steps:

  • Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
  • Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
  • Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 1 gram, TransFat 0 grams

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