WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS

RED PEPPER COULIS
2 	red bell peppers
2 	small garlic cloves, unpeeled 
2 	tablespoons whole milk 
1½ 	teaspoons honey
MUSHROOM CAKES
2 	tablespoons butter
2 	tablespoons olive oil
2 	8-ounce packages sliced button mushrooms
2 	large portobello mushrooms (about 6 ounces total), gills scraped 
	out, sliced 
8 	ounces fresh shiitake mushrooms, stemmed, sliced
2 	garlic cloves, minced
2 	large eggs, beaten to blend 
2 	tablespoons finely grated Parmesan cheese
2 	tablespoons chopped fresh basil 
2 	tablespoons chopped fresh Italian parsley
1 	teaspoon salt
½	teaspoon freshly ground black pepper
½ 	cup panko
AVOCADO PESTO
¼	cup pine nuts, toasted
1 	cup coarsely mashed avocado (from about 2 large avocados)
¼	cup finely grated Parmesan cheese
2 	tablespoons chopped fresh cilantro
1 	tablespoon chopped fresh Italian parsley
2 	teaspoons fresh lime juice
¼	cup plus 2 tablespoons olive oil 
1 	tablespoon butter 

RED PEPPER COULIS Char peppers over gas flame or in broiler until blackened all over. Seal in plastic or paper bag; let stand 15 minutes. Peel and seed peppers. Place in blender. Place garlic cloves in small dry skillet. Cover; cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes. Cool. Peel garlic; add to blender with peppers. Add milk and honey to blender. Puree until smooth. Transfer to bowl. Season with salt and pepper. DO AHEAD Can be made 2 clays ahead. Cover and chill.
MUSHROOM CAKES Melt butter with oil in heavy large skillet over medium-high heat. Add all mushrooms and saute until browned and edges begin to crisp, stirring often, about 14 minutes. Add garlic; stir 1 minute. Transfer mixture to processor. Add eggs, Parmesan, herbs, salt, and pepper to processor. Using on/off turns, process until mushrooms are coarsely chopped. Transfer to large bowl. Mix in ½ cup panko.
Divide mushroom mixture into 8 equal portions (¼ to 1/3 cup each). Form each into ¾ inch-thick cake. Spread additional panko out on plate. Coat cakes with panko. Place on rimmed baking sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
AVOCADO PESTO Place pine nuts in processor; using on/off turns, process until coarsely ground. Add avocado, Parmesan, cilantro, parsley, and lime juice. Process to blend. With machine running, gradually add ¼ cup oil through feed tube. Transfer to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and chill. Preheat oven to 300°F. Melt butter with 2 tablespoons oil in large skillet over medium heat. Working in 2 batches, add mushroom cakes; cook until browned and cooked through, about 5 minutes per side. Transfer to baking sheet: place in oven. Spoon about ¼ cup avocado pesto into center of each plate; using back of spoon, spread out to 5-inch round. Place 2 cakes on each plate. Drizzle with red pepper coulis.

SERVES: 4 							SOURCE: Bon Appetit, Jan 01