Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Mushroom Crumble

These are just so yummy.

0 REVIEWS
Recommended Servings
2
COOKING
REVIEWS
INGREDIENTS

Mushroom–Parmesan Pastry:
2 cups all-purpose flour
1 stick unsalted butter, cold and cubed
4 tablespoons grated Parmesan cheese
1 1/2 teaspoons mushroom powder
1 teaspoon salt
Pinch of cayenne pepper
1/4 cup cold water


Mushroom Filling:
2 tablespoons of butter
12 ounces mixed mushrooms (such as shiitake, chanterelle, or portobello), chopped
2 whole shallots, finely chopped
1 clove of garlic, minced
1 teaspoon salt
1/4 cup white wine
1/4 cup heavy cream


Topping:
1/2 cup all-purpose flour
1 stick unsalted butter, cold and cubed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

Instructions

To make the pastry, combine the flour, butter, cheese, mushroom powder, salt, and cayenne pepper in the bowl of a stand mixer with the paddle attachment and mix for 5 minutes. Add the cold water and continue mixing until the dough forms a ball. Remove from the mixer, form into a ball, cover with plastic wrap, and refrigerate for 2 hours or overnight.


To make the filling, heat the butter in a pan over medium-high heat. Add the mushrooms, shallot, garlic, salt and sauté the mushrooms until all of the excess liquid is gone, about 10 minutes. Add the white wine and cook until the wine has evaporated, about 5 minutes. Add the cream and cook for another 15 minutes. Remove from heat and allow to cool completely.


To make the topping, combine the flour, butter, cheese, and salt into a bowl and refrigerate for several minutes so that all ingredients are cold. Remove from refrigerator and rub mixture with your fingers to form a crumble. Preheat the oven to 375 degrees F. Remove the pastry dough from the refrigerator and using a rolling pin, roll to 1/8-inch thickness.


For individual crumbles, cut into 5-inch circles and line 3-inch metal tart shells. For a 9-inch crumble, line a deep-dish pie plate with the rolled dough and flute the sides about 1-inch high around.  Fill with the mushroom mixture and generously top with the crumble mixture. Bake until golden brown, about 15 minutes for individual crumbles and 25 minutes for a 9-inch crumble.

RECIPE FACTS

Servings: 2

Nutritional information per serving

No nutrition information available

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL