Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Mushroom Duxelle Pinwheels
A Dirty Girl’s Valentine Dinner Planning Guide: Appetizer Course
I want a Valentine’s Day that will be so far beyond my wild expectations. One that’ll flip my proverbial lid and make me think I’m seeing the face of god. I think we need to start things off with a bang with some mutha fuckin’ shrooms.
Foraging for the perfect mushroom is a filthy task – one only a true Dirty Girl can appreciate. What kind of mushrooms will you be foraging for this Valentine’s Day, dear Cass?
I’m thinking a savory blend of some dried wild babies that I’ve got tucked away in my pantry (not my panties, my pantry – the shrooms I like are legal and don’t need hiding from the po po). Some chanterelles, some porcini, some morels if I’ve got ’em, and some fresh button mushrooms to round it all out. I’ll carefully blanket them in goat cheese and puff pastry, roll ’em up, slice and bake. Good times.
The key is to coddle them softly. Treat your ‘shrooms like you’d like to be treated. Also, a light butter bath makes everything tastier. Just say’n.
Mmmm. Butter bath. Maybe you should make these so I can go draw a butter bath and have a little Happy VD time all by my lonesome?
Mushroom Duxelle Pinwheels
4 tbs. of butter
8 oz. of mild flavored mushrooms (oyster, white button, crimini or chanterelle), finely chopped
1/8 tsp. of black pepper
1/4 tsp. of white pepper
1/4 tsp of tarragon
1/2 tsp. of salt
8 oz. of goat cheese
1/4 c. of fresh mozzarella, shredded
Butter is about the only thing we like soft. Melt butter over low heat in a skillet. When melted, crank up heat to medium and add your chopped shallot and (wild’n crazy) mushrooms. This is where it starts to simmer, and that’s they we like our foraged fruits. Stir gently to keep from sticking, and keep heat on the low side so as to not color the mushrooms. When mushrooms are tender, add black pepper, white pepper, tarragon and salt. Taste for seasoning and correct if necessary. Continue to cook over medium low until the mushrooms absorb all of those tasty juices released and the mixture forms a semi-dry paste. Chop half of the morel mushrooms and mix them into the duxelle. Set aside and allow to cool. Don’t worry, we’ll get that temperature back up in a few.
Preheat the oven to 400°. Flour a cutting board and lay out your puff pastry. Roll out until it’s about twice the size of when you started. As a general rule of thumb, when its the twice the size as when you started, you know you’re doing something right. Spread the cooled mushrooms over the pastry and sprinkle with the goat cheese and mozzarella. Roll jelly-roll style and then slice into 1/4 in. rounds. Place the rounds onto a parchment paper lined cookie sheet. Bake until golden brown and melty, about 20-25 minutes. Allow to cool slightly before eating, lest you burn your fucking face off.