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Appetizer course with mushrooms

k
kfhad Jan 29, 2013 07:25 AM

I am hosting the appetizer course of a progressive dinner. We have lots of dried morels and porcini mushrooms, enough that I can use them with abandon (lucky me!)
Would we it be too much to do both a soup (I'm thinking this one http://www.finecooking.com/recipes/wi...)
And some kind of bruschetta highlighting the morels? (perhaps a variation of this http://marxfood.com/wild-mushrooms-to...

)

I was thinking of plating the soup with a piece or two of the bruschetta on the side. Is that too much mushroom?

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  1. abby d RE: kfhad Jan 29, 2013 07:28 AM

    What is a progressive dinner?

    I think that if you know that your guests all like mushrooms, then your idea is fine. If you are not sure, an alternative would be to serve the bruschetta on a platter so those who want more mushroosm can have them but those who aren't keen can hold back (or take an alternative?).

    2 Replies
    1. re: abby d
      k
      kfhad RE: abby d Jan 29, 2013 07:40 AM

      A progressive dinner is one where guests move from home to home. In this case, 5 couples, starting at one home for cocktails, moving on for appetizers, then two couples host the main course at one of the homes, and then on to the last for a dessert course. Our neighborhood does this every year, and there will be 10 different groups (about 100 participants) doing this throughout the neighborhood on the same evening.

      1. re: kfhad
        abby d RE: kfhad Jan 29, 2013 08:28 AM

        thanks for explaining!

    2. v
      Violatp RE: kfhad Jan 29, 2013 07:47 AM

      For what it's worth, the best mushroom soup I've ever had (aside from Polish mushroom soups that are available everywhere in Chicago) is the one that is (was?) served at Michael Mina in San Francisco.

      http://michaelmina.net/beyond/chef-re...

      1 Reply
      1. re: Violatp
        k
        kfhad RE: Violatp Jan 29, 2013 08:21 AM

        That looks like a good one! We have our own beehive, and thus honey from 30 feet away, so that plus this windfall of morel and porcini mushrooms would at least make for a conversation starter.

      2. p
        Puffin3 RE: kfhad Jan 29, 2013 07:52 AM

        How about a 'mushroom pate' served on finger sized bruschetta wedges? Lots of good looking recipes available on line. I did one last year but left out the goat cheese (can't stand it). The pate was a hit.

        2 Replies
        1. re: Puffin3
          k
          kfhad RE: Puffin3 Jan 29, 2013 08:24 AM

          I've looked at some. I guess my thought is that the texture of a pate, would be less visually appealing than slices of morels on top of whatever I use. Good thought though--not sure if I want do do a pureed topping next to a pureed soup.

          1. re: kfhad
            c
            chloebell RE: kfhad Jan 29, 2013 08:27 AM

            I like your ideas very much. The soup and bruschetta looks great! I'm not so sure about the pureed topping next to a soup either.

        2. t
          travelerjjm RE: kfhad Jan 29, 2013 09:28 AM

          "Too much mushroom" sounds impossible!

          This was good and relatively easy to make: http://www.foodnetwork.com/recipes/al... It also looks beautiful. You could use whatever 'shrooms you wanted.

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