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Sunday, March 13, 2011

How To Make Mixed Wild Mushrooms Asparagus With Rosemary Butter Appetizers

 By Christine Szalay Kudra


Experimenting with different types of appetizer recipes can be fun as well as tasty. For instance, you can make this appetizer recipe for mixed wild mushrooms and asparagus with rosemary butter. Some of the mixed mushrooms you might consider using are morels, shitakes and chanterelles as well as several others.
Recipe for Mixed Wild Mushrooms Asparagus with Rosemary Butter Appetizers
What You Need
  • 1 cup mayonnaise
  • ¼ cup whipping cream
  • 2 Tablespoons orange juice
  • 1 ½ teaspoons thawed orange juice concentrate
  • 1 ½ teaspoons grated orange rind
  • 1 ½ teaspoons freshly chopped rosemary
  • 2 pounds mixed wild mushrooms
  • ¼ cup butter or margarine
  • ½ cup dry bread crumbs
  • 2 teaspoon grated orange rind
  • ½ cup chopped blanched spinach
  • 1 Tablespoon toasted pine nuts
  • 1 Tablespoon freshly chopped basil
  • 2 large lightly beaten eggs
  • 2 Tablespoons parmesan cheese
  • 1 crushed garlic clove
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 6 phyllo dough leaves
  • 1 cup melted butter or margarine
  • 4 peeled blanched asparagus stalks
  • Toasted bread crumbs
How to Make It
Using a small mixing bowl you will make the rosemary mayonnaise by adding the mayonnaise, whipping cream, orange juice, thawed orange juice concentrate, grated orange rind and freshly chopped rosemary and mix to blend well. Place this mixture in the refrigerator to chill for at least 1 to 2 hours before serving. You can make about 1 ¼ cups of rosemary mayonnaise while using this particular recipe.
Preheat the oven to 375 degrees Fahrenheit.
You will need to cook the mixed wild mushrooms by grilling, smoking or pan frying them to achieve brown edges after cooking. If you will be pan frying them you will need a large skillet over a high heat to melt 4 tablespoons of butter or margarine. Add the mixed mushrooms; stir while cooking while browning the edges. Remove from heat and allow for cooling. Chop the cooked mushrooms into small pieces. add the mushrooms to the dry bread crumbs, grated orange rind, chopped blanched spinach, toasted pine nuts, chopped basil, eggs, parmesan cheese, crushed garlic clove, salt and pepper. Mix well to combine.
Place one of the phyllo dough leaves onto the counter while covering the others to reduce drying out of the dough while you work with the dough on the counter. Brush generously with melted butter or margarine and then sprinkle with dry bread crumbs. Repeat layering until you have used all the phyllo dough.
Next you will add the mushroom mixture by spooning it into a narrow row along the length of the phyllo dough. Add the asparagus and then add some more of the mushroom mixture. Roll these up tightly and then transfer them seam side down onto a jelly roll pan. Brush liberally with melted butter or margarine. Place in the preheated oven to bake for about 35 to 40 minutes or until done. After removing from the oven, cut into slightly diagonal squares or bars. Top with rosemary mayonnaise before serving.
These are some easy party appetizers with a delicious savory flavor. If you are in the mood for something sweet, you might like to make some mouthwatering marshmallow fluff fruit dip. Whether you like savory or sweet, we have the appetizer recipe you need. Visit our website today to find even more! - You Make the Appetizers, We Help You Make Them Delicious

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