Caramelized Shallot and Sage Buns

Last night an idea came to me that was so exciting that I rushed out of bed to see if it had been done before.  Fingers crossed, I hit the search button and there it was, staring me right in the face.  I was devastated, but consoled myself with the thought that just because it's been done before doesn't mean that I can't do it better. This goes out to all of you who've made caramelized onion buns.  Are you ready for a throwdown? 

To give myself an edge in this imaginary competition, I used shallots instead of onions, but before laying them on, spread the dough with my amazing multitasking mushroom sage dip/spread/filling.  I had thought about making a thick parmesan bechamel to act as the "icing," but that will have to wait until next time, as I had hungry family members who were growing impatient.  The dough is based on this recipe for 90 minute cinnamon rolls, but I made a few minor changes to make it more savory. This is definitely a recipe that will have a place at our table for years to come.

Caramelized Shallot and Sage Buns


For the dough:


3/4 cup milk
1/4 cup butter
3 1/4 cups flour
1 package instant yeast
1 tbsp sugar
1 1/4 tsp salt
1/4 cup water
1 egg

Heat milk and butter in microwave for 1-2 minutes, until butter is melted .  Let cool until lukewarm.  In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, and salt.  Mix well. In a medium sized bowl, beat together water, egg, and milk mixture and add to dry mixture.  Mix well, adding remaining flour, 1/2 cup at a time.  Turn out onto lightly floured surface and knead for 5-10 minutes until smooth.  Place in greased bowl,  cover with a damp cloth and let rise in warm place for 10 minutes.

Mushroom Spread


(This makes quite a bit extra, but freezes well and can be used for just about anything- pizzas, as a warm dip, or as a filling for Stuffed Mushrooms.)


2 cups chopped mushrooms
1/2 cup chopped onion
1/2 cup walnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/2 cup parmesan
1/4 cup olive oil + extra for frying
1/2- 1 tsp black truffle oil (optional)
1/2 tsp salt
1/4 tsp pepper


Coat large frying pan with olive oil and heat to medium high.  Add onions and mushrooms until onions turn translucent, then reduce heat to medium and add garlic.  Cook for just about 30 seconds, then remove from heat and let cool.  Pulse walnuts in food processor until fine.  Add cooled mushroom mixture, sage, parmesan, olive oil, salt, pepper, and truffle oil, if using, and pulse until well blended. 


For Caramelized Shallots: 


2 cups shallots, chopped
2 tbsp olive oil
1 tbsp butter


Add oil and butter to medium-sized pan and bring to medium high heat.  Add shallots and let cook a few minutes, stirring occasionally, until edges begin to brown slightly.  Turn heat down to medium, and cook for 10 minutes, stirring a few times.  Turn heat to low, cover, and cook for 20 minutes.  

Topping:


1/2 cup shredded mozzarella
2 tbsp melted butter


Assembly:

Preheat oven to 375F.
Roll out dough into a 9*12" rectangle on a lightly floured board.  Spread with 1/4 cup mushroom spread, then sprinkle caramelized shallots and mozzarella evenly over entire surface.  Roll up like a jelly roll and cut into 12 even slices.  Place in greased 8" pan and brush with melted butter.  Bake for 25-30 minutes until golden brown.

Happy T day!

What's that?  You didn't buy your very first bottle of truffle oil today?  Well, you must!  I've pined over these little bottles for what seems like ages.  It just didn't seem right- $20 for 4 ounces of something that I'm not even sure I'll enjoy?  Well, today I reached my breaking point.  I sent my wonderful husband to the store, and as soon as he came home, started frantically rifling through the grocery bags.  What can I say?  The anticipation had built up a bit over the years.  I found a black box- so sleek!  So sophisticated!  I opened the box.  I tried peeling the foil off the cap- needed assistance from a knife here.  Okay, the foil was off.  I twisted the cap, sniffed- sighed.  Took a taste- and just about fell to the floor.  Heaven.  Flavor upon aroma upon aroma upon flavor, and all of them bouncing off one another so nicely.  It was like that scene in Alice in Wonderland, where she takes a sip of the bottle that says, "Drink Me," and experiences a myriad of taste sensations all at once.  It was the three-coursed meal chewing gum that turned Violet into a blueberry in Charlie and the Chocolate Factory.  It was... sensational.  I'm a truffle oil convert.  Are you ready for your baptism?

Truffled Sage and Walnut Stuffed MushroomsYield: 30 stuffed mushrooms

2 cups chopped mushrooms+ 30 stemmed large mushrooms (save stems for vegetable broth, coming soon)
1/2 cup chopped onion
1 cup chopped shallots
1/2 cup walnuts
2 cloves garlic, minced
1/4 cup chopped fresh sage
1/4 cup olive oil + extra for frying
1/2- 1 tsp black truffle oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan
1 cup panko breadcrumbs
2 tbsp butter, melted 

Preheat oven to 350F.
Coat one medium sized pan and one large pan with olive oil and heat both to medium high.  Add shallots to medium sized pan, and add onions and mushrooms to the large pan.  Heat shallots until they just start to brown around the edges, then turn heat to medium and cook 10 minutes, stirring frequently, making sure that they don't burn.  Meanwhile, stir onions and mushrooms a few times.  When onions turn translucent reduce heat to medium and add garlic.  Cook for just about 30 seconds, then remove from heat and let cool..  After cooking shallots for 10 minutes at medium, turn heat to low and cover.  Pulse walnuts in food processor until fine.  Add cooled mushroom mixture, sage, olive oil, salt, pepper, and truffle oil.  Process well.  Pour into bowl, add shallots and parmesan, and stir to combine.  Use a pastry brush to lightly coat mushrooms with just a touch of butter, enough to make them shine.  Pour the rest of the butter into the panko breadcrumbs and mix to coat.  Stuff mushrooms so that they're overflowing a bit with blended mixture, then top with panko.  Cook for 20-25 minutes, until panko is golden and mushrooms are slightly browned.

Simple Perfection

Google caramelized shallots and you'll find that adding vinegar to these little bulbs is all the rage these days.  And that's fine, I'm certainly not one to shy away from vinegar, as I'm sure you've noticed.  But I am of the "don't mess with perfection" camp, and to me, there's just nothing in this world more perfect than the sweet and savory melt in your mouth goodness that comes from simply throwing these guys in a little oil and letting them do their thing.

I try to have a little variety in my recipes, and that's where it gets difficult.  Because deep down inside, there's a part of me that just screams, "throw some caramelized shallots in it!"  no matter what I'm making.  I fight it, I do, but when it comes to green beans I give that little nag what she wants. 

  And I couldn't be happier to do it.