Mushroom Cream Starter

Yidisl Marilus Yidisl Marilus
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Once, when creating a menu for one of my clients, I created this dish as a starter. She ultimately wanted something else, so I stored this recipe away in the archives of my brain and pulled it out for this feature. Thanks to my aunt for this cracker recipe!

1h 6
Medium Vegetarian Pescatarian Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Cracker

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Mix all dry ingredients.

  3. Add the egg, seltzer, and oil, and mix.

  4. Roll it out thinly onto a Gefen Parchment Paper-lined tray and bake for 14 minutes.

  5. When cool, break into cracker-sized pieces.

Prepare the Mushroom Cream

  1. Sauté onions, garlic, salt, pepper, and sugar low and slow, until caramelized.

  2. Add the mushrooms and sauté until all moisture has evaporated.

  3. Blend and pipe onto crackers.

Prepare the Red Wine Reduction

  1. Place all ingredients in a saucepan and cook until it reduces to about half.

Assembly

  1. Lay out the crackers and pipe cream on them. Scatter some grilled eggplant and mushrooms and drizzle with red wine reduction.

Credits

Description:
Photography and Styling by Yossi and Malky Levine

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