Before today I did not know how to pronounce Coulis, or even what it was. I am including a link if you are curious.
WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS
4 servings
RED PEPPER COULIS
2 red bell peppers
2 small garlic cloves, unpeeled
2 tbsp whole milk
1 1/2 tsp honey
Char peppers over gas flame or in broiler until blackened all over. Seal in plastic or paper bag; let stand 15 minutes. Peel and seed peppers. Place in blender. Place garlic cloves in small dry skillet. Cover; cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes. Cool. Peel garlic; add to blender with peppers. Add milk and honey to blender. Puree until smooth. Transfer to bowl. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
AVOCADO PESTO
1/4 cup pine nuts, toasted
1 cup coarsely mashed avocado (about 2 large avocados)
1/4 cup finely grated Parmesan cheese
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh Italian parsley
2 tsp fresh lime juice
1/4 cup olive oil
Place pine nuts in processor; using on/off turns, process until coarsely ground. Add avocado, Parmesan, cilantro, parsley, and lime juice. Process to blend. With machine running, gradually add oil through feed tube. Transfer to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and chill.
MUSHROOM CAKES
2 tbsp butter
2 tbsp olive oil
2 8-oz packages sliced button mushrooms
2 large portobello mushrooms (about 6 oz total), gills scraped out, sliced
8 oz fresh shiitake mushrooms, stemmed, sliced
2 garlic cloves, minced
2 large eggs, beaten to blend
2 tbsp finely grated Parmesan cheese
2 tbsp finely chopped fresh basil
2 tbsp chopped fresh Italian parsley
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup panko, plus additional for coating
2 tbsp olive oil*
1 tbsp butter*
Melt butter with oil in heavy large skillet over medium-high heat. Add all mushrooms and saute until browned and edges begin to crisp, stirring often, about 14 minutes. Add garlic, stir 1 minute. Transfer mixture to processor. Add eggs, Parmesan, herbs, salt, and pepper to processor. Using on/off turns, process until mushrooms are coarsely chopped. Transfer to large bowl. Mix in 1/2 cup panko.
Divide mushroom mixture into 8 equal portions. Form each into 3/4-inch-thick cake. Spread additional panko out on plate. Coat cakes with panko. Place on rimmed baking sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
*Preheat oven to 300°F Melt butter with 2 tbsp olive oil in large skillet over medium heat. Working in 2 batches, add mushroom cakes; cook until browned, about 5 minutes per side. Transfer to baking sheet; place in oven.
Spoon about 1/4 cup avocado pesto into the center of each plate; using the back of a spoon, spread out to a 5-inch round. Place 2 cakes on each plate. Drizzle with red pepper coulis.
