"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Steak" with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won't miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site's, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!


Eggplant "Steak" with Blue Cheese Cream

Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled

4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 - Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.

https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is Eggplant "Steak" with Blue Cheese Cream. This is from the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Ejoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Eggplant "Steak" with Blue Cheese Cream

Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:

8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled

4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:

1 - Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.

http://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html