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baby bella mushrooms onion garlic stalks celery olive oil fresh herbsyou can kosher salt freshly ground pepper goat cheese white bread butter
Viewed: 137 - Published at: 5 years agoIngredients
- 2 pounds baby bella mushrooms chopped
- 1 large onion diced
- 4 cloves garlic chopped
- 2 stalks celery diced
- 4 tablespoons olive oil
- 1/4 cup fresh herbs(you can use rosemary, thyme, sage or whatever you like)
- 1 teaspoon kosher salt or more to taste
- 1/4 teaspoon freshly ground pepper or more to taste
- 1/4 cup goat cheese
- 1 loaf sliced white bread
- 2 sticks butter melted
Method
- To prepare the mushroom filling,saute the onion and garlic in the olive oil for 2-3 minutes, then add the celery and cook another 2 minutes. Add the mushrooms and cook 5 minutes or till mushrooms release their juices. Continue cooking a few minutes longer until the juices have mostly evaporated. Add the herbs, salt and pepper.
- Put the mushroom mixture in a colander and drain(save the mushroom juices....delicious in soup or pasta). Add the goat cheese to mushroom mixture and mix well. Transfer mixture to food processor and pulse for 30-40 seconds.
- Cut the crusts off of the white bread.Place a slice of bread between two pieces of wax paper and using a rolling pin flatten out the bread. Using a pastry brush, brush the bread with the melted butter, put a teaspoon of the mushroom filling along the edge of the bread and roll up. Place on a tray with the seam side down. Brush the outside of blintz with melted butter. Continue this process with the rest of the bread. Refrigerate the tray for 2 hours. Then cut the blintzes in half. At this point you can place them back on the tray and when frozen store in a plastic bag. To bake the bread blintzes, simply assemble on baking tray and bake in 350 oven for 10-15 minutes or till golden brown.
