Mushrooms
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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Wild Mushroom and Crab Cheesecake

"If the divine creator has taken pains to give us delicious
and exquisite things to eat, the least we can do is prepare
them well and serve them with ceremony."
~ Fernand Point

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Simple Elegance I
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Zelda, Minkist
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Fresh Crab in Pike Street Market,
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Wild Mushroom and Crab Cheesecake


Bon Appetit:
The Christmas Season
From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter

“This elegant appetizer can be made entirely the day ahead
and refrigerated.”

16 servings

Crust
1 3/4 cups fresh breadcrumbs from French bread
1 cup fresh grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted

Filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms
(such as crimini, oyster and stemmed shiitake)
Three 8-ounce packages cream cheese, room temperature
One 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well,
picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted

For Crust:  Preheat oven to 350 degrees F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
For Filling:  Heat 1 tablespoon oil in heavy large skillet over medium-
high heat. Add chopped onion and bell pepper and sauté 2 minutes.
Add mushrooms and sauté until liquid evaporates and mushrooms
begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl
until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream.
Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken,
about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake
can be prepared 1 day ahead. Cover with plastic and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release
pan sides. Transfer cheesecake to platter. Serve cold or at room
temperature with toasted baguette slices.
 

Featured Archive Recipes:
Crabmeat Cheesecakes with Crab Sauce
Smoked Sockeye Salmon Cheesecake
 

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