Mushroom Bread Baskets
In my 29 years on this odd and wonderful planet I have learned a lot of things about myself.
(And believe me, I am aware there is still a lot to learn!)
Lately, certain patterns have emerged and I have found a simple formula that can describe my overall aesthetic…
I like things really big...or really small.
Take flowers for instance, I like large simple flowers like daisies and lilies - or - small, super intricate little...um...little flowers :)
(To be honest I just buy whatever looks fresh and cheap from the deli guy on the corner and pray that they last for more than a day so my husband doesn’t realize how much money I waste on half-dead flowers.)
And when it comes to food I gravitate toward things like massive, foot-wide cinnamon rolls or tiny, individual...well...everything. For now, let's focus on the small stuff.
Tiny food makes me happy. I am a simple girl and eating something that’s small enough to be found in Barbie’s dream house brings me immense amounts of joy.
(Man I loved Barbies, I have to make a note to have some kids ASAP so I can have an excuse to bring Barbies back into my life. Wonder what ambigious and yet still unrealistic curves she is rocking these days??)
I love when forks and spoons are nonexistent at parties and you simply nibble on miniature compact and non-messy apps just like these MUSHROOM BREAD BASKETS.
And did I mention how they can be made ahead of time, thrown in a bag, and that they freeze beautifully?! I know, I know, you're falling more and more in love with me with each word.
It was a simple idea...why not take my appetizer cups and fold the top over creating a mushroom filled bite?! Hey! Wouldn’t that make it less messy and more portable?! And also, won't it look just silly cute?!!
Why yes, yes it will…
Now excuse me while I revel in the fact that I could totally eat these delectable bites with one hand, while using my other hand to magically make Barbie and Ken fall in love (looks like I have another "special skill" to add to the list...).
RECIPE:
1 can Crescent Rolls
10 ounces Baby Bella mushrooms, finely chopped
4 ounces Shitake mushrooms, finely chopped
1 tablespoon truffle oil
1 tablespoon olive oil
4 garlic cloves, finely chopped
1/2 teaspoon kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/8 cup Marsala wine
3 teaspoons finely chopped fresh parsley
1 cup Gruyere cheese
1/2 cup Parmesan cheese
Add truffle and olive oil to a pan and cook on medium heat. Add mushrooms and sauté for 5 minutes until tender and slightly brown. Add garlic and salt and cook for 3 more minutes until garlic is fragrant. Add rosemary, thyme and marsala wine. Cook until wine has been absorbed into mushrooms, approximately 3-5 minutes. Add parsley and both types of cheese and stir until the cheese is melted. Remove from heat.
Make appetizer cups, before baking add 1 tablespoon of filling in the center of each piece of dough. Fold dough over the top of the filling. Bake at 350 for 10-15 minutes until the dough is brown. Remove while hot and serve.
NOTES:
- You can skip the truffle oil and add extra olive oil. Truffle oil is expensive but also really elevates the flavor. It is worth the investment if you love mushrooms!
- Marsala wine is optional but does add a nice depth of flavor. You can substitute stock, red or white wine, or simply omit--no big deal.
- Simplify the different herbs and cheeses and use just one type of cheese and one type of herb.
- Different types of mushrooms add extra layers of flavor but you can absolutely simplify and use one type of mushroom.
- When removing the bread baskets some of the filling may be leaking out and sticking to the pan so you may need to run a knife over these sections to loosen.
