Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Recipe: Roasted Chanterelle Mushrooms and Broccoli Pesto in Brioche Boxes
You're looking for an excuse to wear that little black dress and bust out your favorite martini glasses. For busy couples who have mixology on their minds and not a lot of time, Taste Catering president Margaret Teskey, an Irish native with a love for classic drinks, recommends an early-in-the-week, adults-only cocktail party with passed appetizers, including Roasted Chanterelle Mushrooms and Broccoli Pesto in Brioche Boxes.
Roasted Chanterelle Mushrooms and Broccoli Pesto in Brioche Boxes
1/2 loaf unsliced brioche
2 tablespoons butter
1/4 pound chanterelle mushrooms, chopped
1 tablespoons olive oil
2 teaspoons chopped mixed herbs (parsley, thyme, rosemary)
1 clove garlic, minced fine
1/4 cup broccoli pesto (see recipe below)
Preheat oven to 350 degrees. Slice brioche in 1/2-inch thick slices. Trim off crusts. Carefully measure and cut 1/2-inch cubes from each slice. You should be able to get 4 “boxes” from each. Cut a cup in the top of each. Use a paring knife to tidy the sides.
Melt the butter in a small saute pan. Dip the top of each box (the side with the hole) in butter; then place it, cup-side up, on a sheet pan to rest. This allows the butter to penetrate all the way in. Toast the boxes in the oven until very light golden.
Quickly saute mushrooms in olive oil over high heat. Add herbs and garlic; toss together. Season with salt and cracked pepper.
To serve, fill each brioche box with mushrooms. Drizzle with broccoli pesto, and garnish with cheese.
1 bunch broccoli rabe, cut into 1-inch pieces
1/4 bunch Italian parsley, chopped
3/4 cup pine nuts, toasted
1 clove garlic, minced
1/2 cup olive oil
1/4 cup Parmesan, grated
Blanche the broccoli rabe in lightly salted water until tender. Drain and cool. Squeeze out excess water and coarsely chop.
In a food processor, process the broccoli rabe, parsley, pine nuts and garlic until combined. With the motor running, slowly add olive oil to emulsify. Add Parmesan; pulse a few times to combine.
– Taste Catering & Event Planning