Go Wild with a Foraging Tour and Fall Recipe.
Fall is a perfect time of year to spice up your recipes with a taste of the wild. Foraging expert, Alan Muskat, sent us this recipe for Wild Mushroom Rugelach from the book, Savory Bites, by Kim Hendrickson (2010, Salvia Press) - Volume Two of her Tastefully Small series. To prepare for this recipe you'll need to go outside in search of a variety of wild mushrooms. Need some help learning the rules of foraging? Check out the end of this post to learn about special classes.
|Wild Mushroom Rugelach recipe by Kim Hendrickson|
For years I’ve been making classic sweet rugelach for winter holidays. When my friend Alan gave me a large supply of wild mushrooms, I was thinking about unusual ways I could use this delicious gift. Then it hit me! A savory rugelach. The tart, flaky dough pairs well with non-dessert ingredients. Use your favorite type of mushroom or mix several varieties together. You’ll be wild about them too.
Yield: 24-30 rugelach
- 2/3 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 2 ounces cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 egg yolk
- 1 1/2 teaspoons sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped shallots
- 1 1/2 cups mushrooms, finely chopped
- 2/3 cup sweet Italian sausage
- 1 teaspoon fresh chopped rosemary, or 1/2 teaspoon dried
In a medium bowl, whisk flour, salt, and baking powder together. In another bowl, using a hand mixer, beat cream cheese and softened butter until light, about 2 minutes. Add egg yolk, sour cream, and vanilla and beat at medium speed until smooth. At low speed, add dry ingredients and mix just until combined. Divide dough into 2 pieces and wrap each in plastic wrap. Refrigerate for a minimum of 3 hours or up to overnight.
In a skillet over medium heat, melt 1 tablespoon butter and sauté shallots until translucent and tender, about 2 minutes. Remove half and set aside. Add mushrooms, sausage, and rosemary. Cook until sausage is cooked through and moisture from the mushrooms has evaporated, about 3-5 minutes. Set aside to cool.
|Alan Finds Another One|
Preheat oven to 325°F. Roll half of cold pastry dough out onto a floured surface 1/8-inch thick to create a 6 x 14-inch rectangle. Sprinkle half of the mushroom/sausage filling over the surface and roll up the long end, jelly roll style, to create a 14-inch roll. If dough has become too soft, refrigerate it until it holds its shape. Cut roll into fourteen 1-inch pieces. Repeat with remaining dough and filling. Place rugelach seam slide down on a parchment-lined baking sheet 2 inches apart. Sprinkle reserved shallots on top. Bake for 35 to 40 minutes until golden brown.
Omit mushrooms; spread garlic butter lightly over the dough and sprinkle with assorted fresh herbs, shallots, and sunflower seeds as a tasty meatless variation.
Double ingredients. Roll the dough out 1/4- inch thick and cut into 4-inch circles. Spoon filling onto one side of each pastry disc, fold over, and press edges down with a fork to make sausage mushroom patties. Serves 4.
|Alan Muskat provides foraging expeditions.|
October 3, 2012