Victoria – October 01, 2019

4. Divide pasta mixture among 6 shallow
   bowls. Drain Burrata, and tear into pieces
   over pasta. Top with Fried Sage Leaves.

Fried Sage Leaves
Makes approximately 6 servings

3 tablespoons olive oil
1 (1-ounce) package fresh sage, separated
into leaves

Heat olive oil in a large skillet over
medium-high heat. Add sage leaves, and
cook until crisp, about 1 minute. Let drain
on paper towels.

Trumpet Mushroom
Duxelles Crostini p.102
Makes approximately 36

2 tablespoons butter
8 ounces trumpet mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 teaspoons minced fresh thyme
¼ cup dry white wine
1 (5-ounce) package garlic and herbs cheese
Garlic Crostini (recipe follows)
2 cups baby arugula
⅓ cup balsamic glaze

1. In a large skillet, melt butter over
   medium heat. Add mushrooms, shallots,
   and garlic; cook, stirring occasionally, until
   mushrooms are browned and liquid is
   evaporated, about 8 minutes. Stir in thyme
   and wine; cook, stirring occasionally, until
   liquid is evaporated, about 10 minutes
   more. Set aside to let cool slightly.


2. Spread cheese over Garlic Crostini.
   Top with desired amount of mushroom
   mixture and arugula. Drizzle with glaze just
   before serving.

Note: Duxelles may be made up to 3 days
ahead. Store covered in refrigerator. Serve
warm or at room temperature.

Garlic Crostini
Makes approximately 36

1 (16-ounce) French baguette, thinly sliced
3 cloves garlic, halved
3 tablespoons olive oil
1 teaspoon ground black pepper

1. Preheat oven to 400°.


2. Place baguette slices on a baking sheet.
   Rub slices with cut sides of garlic, brush
   with olive oil, and sprinkle with pepper.


3. Bake until golden brown and crisp,
   about 10 minutes. Let cool and store in
   airtight containers for up to 2 weeks.

Gourmet Mushroom Fondue p.103

Makes approximately 12 servings

3 tablespoons butter

2 (4-ounce) packages gourmet mushroom

blend

2 shallots, thinly sliced

1 teaspoon dried thyme

Salt

Pepper

12 ounces chilled double-cream Brie*,

cubed

4 ounces Gouda cheese, cubed

2 tablespoons cornstarch

1½ cups dry white wine

1 (16-ounce) loaf sourdough bread, cubed

1. In a large skillet, melt butter over
   medium heat. Add mushrooms, shallots,
   and thyme. Cook, stirring occasionally,
   until mushrooms are browned and shal-
   lots are tender. Lightly season with salt
   and pepper.


2. In a large bowl, toss together Brie, Gouda,
   and cornstarch until cheese is coated.


3. In a large heavy saucepan, bring wine
   to a boil over medium-high heat; reduce
   heat to medium-low and simmer. Gradu-
   ally add cheese mixture, stirring until
   melted between each addition. Stir in
   mushroom mixture.


4. Spoon fondue into a fondue pot; keep
   warm. Serve with cubed sourdough bread.

*Do not use triple-cream Brie; it will not

melt properly for this recipe.

Mushroom Pizza with

Spinach Pesto p.104

Makes 6 to 8 servings

1 (16-ounce) bag deli pizza dough

¼ cup butter

1 (8-ounce) package chanterelle mushrooms,

sliced

1 (8-ounce) package oyster mushrooms,

sliced

1 (8-ounce) package sliced cremini

mushrooms

4 cloves garlic, minced

2 shallots, thinly sliced

Cornmeal

Spinach Pesto (recipe follows)

1 (8-ounce) package shredded whole-milk

mozzarella cheese

1 cup shredded Parmesan cheese

2 tablespoons chopped fresh rosemary

1 tablespoon truff le oil

1. On a lightly floured surface, place
   pizza dough. Lightly cover and let stand
   for 45 minutes.


2. Preheat oven to 425°.


3. In a large skillet, melt butter over
   medium heat. Add chanterelle mushrooms,
   oyster mushrooms, cremini mushrooms,
   and garlic; cook, stirring occasionally, until
   mushrooms are browned and tender. Stir in
   shallots; cook for 1 minute more.


4. Roll out dough into a 15-inch circle;
   transfer to a lightly greased 15-inch round
   pizza pan sprinkled with cornmeal. Spread
   Spinach Pesto over dough. Top with mush-
   room mixture, mozzarella, Parmesan, and
   rosemary. Bake until cheese is melted and
   crust is golden brown. Drizzle with truff le
   oil before serving.

Spinach Pesto

Makes 4 to 6 servings

1 (5-ounce) package fresh baby spinach

1 cup freshly grated Parmesan cheese

¼ cup pine nuts

1 clove garlic

¼ cup olive oil

Salt

Pepper

In the work bowl of a food processor,

process spinach, cheese, pine nuts, and

garlic. With processor running, slowly

pour olive oil through food chute in a slow,

steady stream; process until mixture is finely

chopped. Season with salt and pepper to

taste. Refrigerate, covered, for up to 3 days.

RECIPE INDEX

victoriamag.com 108

Unless otherwise noted, all recipes presented

in this magazine were developed, tested, and

prepared by the food professionals in the

Victoria Test Kitchen.