Author Notes
Whenever I serve these mushroom blintzes, everyone wants to know how to prepare the dough and they are shocked to learn that the blintz is white bread. This recipe is great for company because the blintzes can be prepared ahead and frozen and then you just bake what you need. —Joy Betesh
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Ingredients
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2 pounds
baby bella mushrooms chopped
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1
large onion diced
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4
cloves garlic chopped
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2
stalks celery diced
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4 tablespoons
olive oil
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1/4 cup
fresh herbs(you can use rosemary, thyme, sage or whatever you like)
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1 teaspoon
kosher salt or more to taste
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1/4 teaspoon
freshly ground pepper or more to taste
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1/4 cup
goat cheese
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1
loaf sliced white bread
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2
sticks butter melted
Directions
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To prepare the mushroom filling,saute the onion and garlic in the olive oil for 2-3 minutes, then add the celery and cook another 2 minutes. Add the mushrooms and cook 5 minutes or till mushrooms release their juices. Continue cooking a few minutes longer until the juices have mostly evaporated. Add the herbs, salt and pepper.
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Put the mushroom mixture in a colander and drain(save the mushroom juices....delicious in soup or pasta). Add the goat cheese to mushroom mixture and mix well. Transfer mixture to food processor and pulse for 30-40 seconds.
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Cut the crusts off of the white bread.Place a slice of bread between two pieces of wax paper and using a rolling pin flatten out the bread. Using a pastry brush, brush the bread with the melted butter, put a teaspoon of the mushroom filling along the edge of the bread and roll up. Place on a tray with the seam side down. Brush the outside of blintz with melted butter. Continue this process with the rest of the bread. Refrigerate the tray for 2 hours. Then cut the blintzes in half. At this point you can place them back on the tray and when frozen store in a plastic bag. To bake the bread blintzes, simply assemble on baking tray and bake in 350 oven for 10-15 minutes or till golden brown.
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