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"Something mushroom" for a buffet?

Marion Morgenthal Dec 8, 2009 07:32 PM

Going to a Chanukah party, where the latkes will be the main act (of course). I've been asked to bring "something mushroom"--looking for ideas that can be served chilled or room temp and will go reasonably well with latkes.


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  1. todao RE: Marion Morgenthal Dec 8, 2009 07:35 PM

    A mushroom bisque is easy, widely accepted and delicious.
    You can even make it gluten free (if Celiac patients are an issue) using gluten free chicken stock and corn starch in place of the usual flour.

    2 Replies
    1. re: todao
      c oliver RE: todao Dec 8, 2009 07:58 PM

      Hmm, I'm not sure that room temp or chilled mushroom bisque sounds all that appetizing. But I've never had it so perhaps I'm totally wrong

      1. re: c oliver
        todao RE: c oliver Dec 8, 2009 08:10 PM

        I've served it at (or nearly at) room temperature but I like to add a bit of sherry to the recipe when I do that to round out the combined flavors of the other ingredients.
        Of course, you could also simply stuff the mushroom caps, ( panko crumbs or chopped bread pieces, herbs/spices, onions combined with some beaten egg and topped with cheese) drizzle them with a bit of olive oil and broil them until the stuffing browns, then hold them to serve at room temperature. I sometimes do that as a part of my hors devour tray.

    2. j
      j mather RE: Marion Morgenthal Dec 8, 2009 07:55 PM

      I like mushroom puffs. Pate choux dough with sauteed mushrooms stirred in(cheese too, if you want). Drop small lumps onto cookie sheets and bake into bite size morsels that are good warm or at room temp.

      1. m
        Marion Morgenthal RE: Marion Morgenthal Dec 8, 2009 08:09 PM

        Great thoughts so far (keep 'em coming!)--but I forgot to mention the other rule--no meat. Any dairy is fine.

        1. hotoynoodle RE: Marion Morgenthal Dec 8, 2009 08:41 PM

          phyllo triangles with sauteed mushrooms, garlic, herbs and feta, or make this a tart or flatbread with puff pastry dough..

          2 Replies
          1. re: hotoynoodle
            todao RE: hotoynoodle Dec 8, 2009 08:58 PM

            It's a little more involved than some others, but I'd vote for that one ...

            1. re: hotoynoodle
              cheesecake17 RE: hotoynoodle Dec 9, 2009 07:58 AM

              or you could do mushroom turnovers in puff pastry.

              if you don't mind the work involved, stuffed mushrooms...

            2. jenwee RE: Marion Morgenthal Dec 8, 2009 08:49 PM

              how about some type of murshoom pate? http://www.foodnetwork.com/recipes/em...

              2 Replies
              1. re: jenwee
                HillJ RE: jenwee Dec 9, 2009 11:30 AM

                I believe CH, MMRuth, has an amazing mushroom pate recipe...MMRuth...are you seeing this :)

                1. re: jenwee
                  Wahooty RE: jenwee Dec 10, 2009 12:53 PM

                  Exactly what I was going to suggest! I make a version of that with some frequency and it is wonderful.

                2. alanbarnes RE: Marion Morgenthal Dec 8, 2009 09:03 PM

                  Stuffed mushroom caps. A little retro. Okay, a lot retro. Think leisure suits. But nobody doesn't love them.

                  Rinse and stem crimini mushrooms. Whip together equal parts sour cream, cream cheese, and mayo. Add chopped parsley, finely minced shallots, a squeeze of lemon juice, and a few dashes of Worcestershire sauce (omit if anchovies constitute "meat"). For really good results, saute and puree the mushroom stems and add them to the stuffing.

                  Spoon the stuffing into the mushroom caps, brush with lots of butter (garlic butter? lemon butter? garlic lemon butter?) and top with small squares of Swiss cheese. Bake until the cheese browns and the mushrooms soften up. Let stand indefinitely, then eat.


                  9 Replies
                  1. re: alanbarnes
                    kattyeyes RE: alanbarnes Dec 9, 2009 05:49 AM

                    What is not to love about stuffed shrooms? But your recipe/method is very different from mine, so thanks for sharing it.

                    I make my stuffing with stems, butter, soft breadcrumbs, garlic (though I like the idea of shallot even better) and sherry. I will never outgrow stuffed mushrooms, no matter how old school they may be. ;) Nom, nom, nom as my friend Dave might say!

                    1. re: alanbarnes
                      FoodFuser RE: alanbarnes Dec 9, 2009 06:17 AM

                      Does one have to admit to wearing polyester during the era of leisure suits in order to respond?

                      I believe every chowhound has a memory of the first time they tasted "stuffed mushrooms".

                      Lots of ways to do them. All I will add is the whispered word of "toothpicks". Those rascals slide around on their bowl-shaped and buttered bottoms, and the application of an angled toothpick by the presenter is a helpful serving aid.

                      It is such a pleasure, when you know the size of the crowd, to search thru the bulk mushroom bin and envision the delight of the finished product. Shrooms at their best.

                      Whether cheesed or breadcrumbed: Toothpicked.

                      1. re: FoodFuser
                        alanbarnes RE: FoodFuser Dec 9, 2009 07:29 AM

                        +1 on the toothpicks.

                      2. re: alanbarnes
                        chef chicklet RE: alanbarnes Dec 9, 2009 09:08 AM

                        I love stuffed mushrooms! Why do you feel the need to bring up retro? This is a food item nearly anyone can make with very few ingredients and skill level, and they are delicious.
                        I love them stuffed with their stems chopped finely, scallion, garlic, bread crumbs either proscuitto or ham and fontina, and topped with mozz or fontina and more dry bread crumbs, they are like little pizzas. The stuffed mushrooms are the first to go and none left.

                        1. re: chef chicklet
                          kattyeyes RE: chef chicklet Dec 9, 2009 09:31 AM

                          Oooh, now you're talking. Prosciutto or maybe even pancetta in the mix! I will have to try this. BTW, I don't think retro is a bad thing. I love cruising memory lane culinarily and otherwise. I also find it amusing that food can be trendy or timeless, but most important, TASTY! :)

                          And better still, I have learned two new ways to go retro reading this thread. So thanks, Alan and chef chicklet!

                          1. re: kattyeyes
                            4Snisl RE: kattyeyes Dec 9, 2009 11:11 AM

                            I also agree that retro isn't necessarily bad! However, depending on the guest list and their dietary needs, pancetta or proscuitto may not go over well for the OP's situation. I suspect that this party may include some who don't eat pork products/keep kosher, but that's just a guess.....

                            Not trying to be a flippant at all, so I hope that tone doesn't come across in this post.

                            1. re: 4Snisl
                              kattyeyes RE: 4Snisl Dec 9, 2009 11:17 AM

                              Oh, no, not at all. What you say may very well hold true for the OP and her guests...but I am saving this thread and all these ideas for my own use as there are so many wonderful suggestions here. And I'm glad someone asked for Caitlin's recipe as I was hoping for it, too. :)

                          2. re: chef chicklet
                            DGresh RE: chef chicklet Dec 10, 2009 01:36 PM

                            I was first introduced to pesto more years ago than I would like to admit as the stuffing in a mushroom. I was so overwhelmed that I went home at Christmas time (I was in college) and bought those pine nuts that came in a glass jar for some exhorbitant price to make pesto to show off to my parents.

                            1. re: chef chicklet
                              mrsbuffer RE: chef chicklet Dec 13, 2009 11:49 AM

                              i do stuffed portobellos with crabmeat, just a touch of breadcrumbs to hold it together, evoo, and fresh shredded parmesean. mmmmmmm

                          3. alkapal RE: Marion Morgenthal Dec 9, 2009 05:41 AM

                            i like marinated mushrooms, or mushrooms "a la grecque." there is a lot of versatility in the flavorings/spices you may add, the flavor overall is savory, the meatiness of the mushrooms is satisfying, and the dish is perfect at room temp.

                            1 Reply
                            1. re: alkapal
                              toveggiegirl RE: alkapal Dec 9, 2009 09:21 AM

                              This is an easy and tasty recipe for marinated mushrooms from Cooking Light.
                              Citrus-Marinated Mushrooms

                              This recipe is also very yummy.
                              Asian Noodle, Mushroom, and Cabbage Salad - Can use fresh mushroom (even cremini) instead of dried. For a side salad, omit the eggs and add some cashews.

                            2. c
                              cookie44 RE: Marion Morgenthal Dec 9, 2009 06:26 AM

                              How about a mushroom strata or frittata? Those are usually okay at room temp.

                              1. nomadchowwoman RE: Marion Morgenthal Dec 9, 2009 08:42 AM

                                Mushroom tart or pie works very well on a buffet table.

                                An easy tart can be made by making the shell from a sheet of frozen puff pastry, pricked and scored around the edge, and baked at 400 for 12-15 minutes. After it has cooled, top it w/ a mix of sauteed mushrooms (sauteed w/garlic and/or shallots, maybe.) Then sprinkle some thyme and salt and pepper on top, maybe some parmesan. Bake briefly for another few minutes before putting out on buffet.

                                Or you can spread a light layer of caramelized onions under the mushrooms and then top w/pieces of goat cheese, fresh thyme, salt and pepper. (Or a little creme fraiche mixed w/grated gruyere instead of the goat cheese.) Again, bake again briefly before serving.

                                BTW, I like to spread a layer of parmesan over the pre-baked pastry shell, before the wet ingredients as it seems to help keep the tart crust from getting soggy.

                                2 Replies
                                1. re: nomadchowwoman
                                  kattyeyes RE: nomadchowwoman Dec 9, 2009 09:32 AM

                                  I had a goat and caramelized onion tart over the summer (at a restaurant). That particular flavor combo is a knockout!

                                  1. re: kattyeyes
                                    nomadchowwoman RE: kattyeyes Dec 9, 2009 11:27 AM

                                    I do one with just those and some fresh thyme quite often--so easy and delicious. It's what I often take when asked to bring a dish, both totable and good at room temp.

                                2. chef chicklet RE: Marion Morgenthal Dec 9, 2009 09:10 AM

                                  I make a nice mushroom quiche with grilled criminis. I use my cast iron grill to brown them. The criminis done this way are nice and meaty, and the flavor incredible. Room temperature would be fine.

                                  oops should of mentioned to use a nice pate brisse crust, and then also make mini quiche, would be so much more appealing on a buffet table. The larger ones can get messy.
                                  I do make a beautiful quiche in a springform pan, placed on a glass cake stand, it would be fine for family gathering.

                                  1. shaogo RE: Marion Morgenthal Dec 9, 2009 09:25 AM

                                    The OP mentions that the mushroom dish should be latke-friendly. The quiche idea posted above is a great one.

                                    When I thought about latkes and mushrooms, I thought about a mushroom stew with caramelized onions and maybe some good roasted red peppers. Season with marjoram, black pepper and a little garlic, only if you're garlic fans (when I serve a mushroom/onion stew with steak I'm a purist and keep the garlic away). The mushroom stew could serve as a topping for some of the latkes.. mmm mmm good.

                                    2 Replies
                                    1. re: shaogo
                                      fourunder RE: shaogo Dec 9, 2009 09:33 AM

                                      Ragout of Wild Mushrooms.....



                                      1. re: fourunder
                                        kattyeyes RE: fourunder Dec 9, 2009 09:39 AM

                                        "Cremini and porcini mushrooms sautèed and deglazed with Madeira and finished with a touch of heavy cream." <drool!>
                                        I made a similar mushroom sauce with regular white mushrooms, Harvey's Bristol Cream and heavy cream (over ravioli). Would totally work as a new latke topping, too. I might have to try some of these ideas when my mom makes a batch this weekend. Thanks, all!

                                    2. Caitlin McGrath RE: Marion Morgenthal Dec 9, 2009 09:54 AM

                                      I have a great mushroom torta recipe that is meant to be eaten at room temp, cut into little squares (it's good as a main dish or side, or as a finger-food hors d'oeurve). It's like a frittata but a bit firmer, with ricotta and Swiss cheeses. This would complement latkes well. I'll post the recipe if you're interested.

                                      3 Replies
                                      1. re: Caitlin McGrath
                                        ChrisKC RE: Caitlin McGrath Dec 9, 2009 10:18 AM

                                        I'd like that recipe!

                                        1. re: ChrisKC
                                          Caitlin McGrath RE: ChrisKC Dec 9, 2009 10:35 AM

                                          Sure. Here goes:

                                          Olive oil
                                          1/2 cup chopped onion
                                          2 garlic cloves, minced
                                          1/2 lb. mushrooms, sliced
                                          4 eggs
                                          1/4 cup flour
                                          1/2 tsp. baking powder
                                          2 Tbsp. dry sherry
                                          2 1/2 cups (10 oz.) shredded Swiss cheese
                                          1 cup ricotta cheese
                                          Thyme and/or tarragon
                                          Salt and pepper

                                          Sauté onions, garlic, and mushrooms in olive oil until onions are soft and mushrooms are browned. Mix together eggs, flour, baking powder, sherry, 2 cups Swiss cheese, and ricotta. Stir in mushrooms and onions, herbs, and salt and pepper. Pour into an oiled 8-inch square or 9-inch round metal pan and sprinkle the remaining cheese on top; bake in a preheated 350F oven until lightly browned and firm to the touch, about 40 minutes. Cool to room temperature and cut in squares or wedges. The recipe can be doubled and baked in a 9x13-inch pan.

                                          There's an artichoke variation that I actually like even more: in place of the mushrooms, use a small jar of marinated artichoke hearts x, drained and chopped (no need to sauté); replace sherry with some of the artichoke marinade, thyme/tarragon with basil/oregano, and Swiss cheese with Monterey jack.

                                          1. re: Caitlin McGrath
                                            ChrisKC RE: Caitlin McGrath Dec 9, 2009 01:04 PM

                                            Eewww, thank you

                                      2. t
                                        Tatania RE: Marion Morgenthal Dec 10, 2009 01:48 PM

                                        Slather a wedge of brie with duxelles, wrap in phyllo, bake. I can't say it goes with latkes, because pretty much anything with latkes is extraneous, but it's damn good. And cheese is a Hannukah food.

                                        1. h
                                          HillJ RE: Marion Morgenthal Dec 13, 2009 09:57 AM

                                          Blogger, Smitten Kitchen, offers this yummy mushroom canape.

                                          I'm making it tonight.

                                          1. mrsbuffer RE: Marion Morgenthal Dec 13, 2009 11:52 AM

                                            what about giada's mushroom pesto on crostini? god, that was sinful

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