Wild Mushroom And Crab Cheesecake Recipes

Steps:

• For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
• For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
• Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
• Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.

Steps:

• Preparing the Pecan Crust:
• Preheat oven to 350 degrees F.
• Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
• Preparing the Filling:
• Preheat oven to 300 degrees F.
• In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
• Preparing the Meuniere Sauce and Garnish:
• Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
• Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
• To serve:
• Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

Steps:

• Make crust:
• Preheat oven to 350°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.
• Make 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 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 baguette slices.

Steps:

• Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
• Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
• When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
• When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.