re: Voting for F&DB Mushroom Challenge

No, it’s a savory cheesecake I’ll post the recipe as soon as I can. It’s really good.

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No, it’s a savory cheesecake I’ll post the recipe as soon as I can. It’s really good.

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I really like your dish. The plating was classic and I'm sure the flavors were on point. It was really difficult choosing my top 3. Your dish missed out on a coinflip.

I've made a smoked salmon and a shrimp mold cheese cake to bring to parties. I think I'll try crab next time the opportunity presents itself.

Great Job!

Holygrale
Darla
LL

Ingredients
Pecan Crust:
• 2 cups pecans
• 2 cups all-purpose flour
• 2 teaspoons fine salt
• 5 tablespoons butter, cold
• 3 tablespoons ice water
Filling:
• 1 cup diced onion
• 1 tablespoon butter
• 4 ounces crabmeat
• 8 ounces cream cheese, room temperature
• 1/3 cup Creole cream cheese or sour cream
• 2 eggs
• 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
• Kosher salt and white pepper
Meuniere Sauce:
• 1 lemon, peeled and quartered
• 1 cup Worcestershire sauce
• 1 cup hot pepper sauce
• 1 cup heavy whipping cream
• 1 pound butter, cold, cut into small cubes, and divided
• Kosher salt and white pepper
Garnish:
• 2 cups sliced mixed wild mushrooms
• 3 tablespoons butter, softened
• 24 crab claw fingers
• Kosher salt and cracked black pepper

Directions
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.

I've made it both with sour cream and with creole cream cheese. The creole cream cheese gives a much better flavor IMHO

I put it in the recipe thread!

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Got Blaze - Mushrooms: Chargrilled, Soup, Salad, Sushi

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NOLAGT - Beef Wellington

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PeteRose - Thai Lemon Grass Soup with Shrimp

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My dishes are rarely on the advanced skill side of things. I’m excited that I made my own dough!

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I saw some folks commenting that they won't compete because of the complex dishes submitted by some. I hate to see that. This is supposed to a fun competition. Some entries will be complex and others will not. Complex dishes may not necessarily always win and it's really not about winning. I just love seeing what people make and getting ideas. Easy dishes can be winners! Folks on this board appreciate both the complex and the easy as long as they are tasty.

Folks, if you have the time to compete, do it! I'd love to see tasty easy dishes just as much as I have enjoyed the more detailed.

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Like Lamb's recipe he just posted. I will make it with a ready made pie crust. I strive to be better; but hope a ready made-- buttery or some other pecan pie crust works.

For me it's:

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NOLAGT - Beef Wellington

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Darla Hood - Mushroom Galette

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Got Blaze - Mushrooms: Chargrilled, Soup, Salad, Sushi

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Yeah I probably penalized Nola for it not being a new dish but the execution was perfect. I even thought about doing a wellington myself but glad I didn't because I would have not submitted it after that.