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Savory Mushroom Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
1 tablespoon olive oil1 cup quartered domestic mushrooms 1/2 cup sliced fresh shitaki mushrooms 3 shallots, chopped 1 head roasted garlic (check archives) 1/2 cup chopped sun-dried tomatoes 10 spinach leaves, stems trimmed 1 pound cream cheese 3 eggs Zest of 1 lemon Salt and black pepper, to taste
Directions:
Preheat oven to 350 degrees. Heat oil in a large saute pan until very hot. Add shallots, garlic, tomatoes, and saute just until spinach wilts. Remove from heat and allow to cool. Cut cream cheese into small cubes and place, along with eggs and lemon zest, in a food processor. Blend until smooth, stopping to scrape down the sides every so often. Pour the mixture into a medium-size bowl and fold in the cooled mushroom mixture and add salt and pepper to taste. Place in a greased 9-inch cake pan.Bake for 30 to 45 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let cool for 10 to 15 minutes, then invert pan onto a serving plate and remove. Serve warm. Serves 12
Any combination of mushrooms will work. To cut a cheesecake like this with no crust, I use dental floss.
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