Heroes' Feast Deep Gnome Trillimac pods
Feb. 18th, 2023 04:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenDeep Gnome Trillimac Pods
a quantity of olive oil
1 lb cremini mushrooms, thinly sliced
kosher salt
1 large yellow onion, finely chopped (divided in half)
7 garlic cloves, finely chopped (divided in half)
1/4 c sherry
3 Tbsp chopped parsley (if you like that)
1 3/4 c riccota (whole milk)
1 egg
1 cup grated Parmesan (divided in half)
1/4 c small pieces dried mushroom (pulverized to powder)
.5 oz Fontina cheese, shredded
wonton wrappers
Okay y'all! +claps hands+ This recipe is a bit of an... experience, and definitely something to plan to spend several hours on, but holy Gods is it fucking delicious. It makes a ridiculous amount of food, and I highly reccommend halving the recipe. I'm also going to do a lot of paraphrasing here to keep from running into problems with Hasbro's asshole lawyers.
Take your big skillet, add a tablespoon of olive oil, and set it heating over medium-high heat. Once the oil's ready, dump in your mushrooms and 1/4 tsp of that kosher salt and cook. Stir 'em occassionally, but set a timer for 12 minutes, until all the liquid's cooked off and they're starting to brown.
Drop your heat to medium and scrape all the mushrooms out to the edges of the pan. Dump in another tablespoon of olive oil in the middle of the pan, and toss in half the onion. Stir it up a bit with a couple shakes of salt, and cook for about 4 minutes, stirring it now and then. Stir the onion and the mushrooms together, then toss in half the garlic and cook that for about a minute, stirring the whole time. Grab the sherry and add it to the pan, stirring, for about a minute.
Scrape all of that out into a bowl and add the parsley if you like that kind of thing. Doesn't seem like something that would be in the Underdark to me. Set it aside to cool off.
Give your skillet a wipe out, then return it to medium heat. Add another tablespoon of olive oil and heat it to shimmering, then toss in the other half of your onion and a half teaspoon of salt. Cook that, stirring when needed, for about 4 minutes. Add the rest of your garlic and cook ti for about a minute, then turn off the heat to your burner, scrape the onion and garlic into a medium bowl, and tell your skillet thank you, then put it somewhere to cool (or straight into the dishwasher).
Grab the bowl with the onion and garlic (but no mushrooms and no sherry) and dump 1/2 c of your parmesan over it. Stir that up firmly, then grab your ricotta and shake the container until it falls in. Stir it together, then break an egg in and stir that in until it's uniform.
At this point, if you've pulverized your dried shittake or porchini, add that to the ricotta mix and stir some more.
In the last bowl you're going to need, mix together your shredded Fontina and the other 1/2 c of parmesan.
Preheat your oven to 375 F with a rack in the middle of the oven.
Liberally spray a 12-cup muffin tin with nonstick cooking spray, yes even if it's nonstick. Open your pack of wonton wrappers, get your bowls of mixes convenient to you (each with its own tablespoon to measure with), grab your first wonton wrapper, and press it into the first muffin cup.
Now get a tablespoon of your mushroom mix and tap it down level into the bottom of the cup. Then add a tablespoon of the ricotta mix and smooth it out over that. Grab a second wonton wrapper, and put it into the cup so that its' corners are aligned between the corners of the first one. Press it down some, but not so much that the ricotta oozes up about the edge of the cup, and add another tablespoon of mushroom mix, then another tablespoon of ricotta. On top of that, add however much of the fontina-and-parmesan is needed to cover the top of the 'pod', without making it too thick.
Bake in your 375 F oven for 20 minutes, until cheese is golden and the corners of the wontons are good and browned. The original recipe calls for you to turn them halfway through, I didn't bother.
Let them cool for 5 minutes or so, and have at. If you can eat more than two, I am honestly amazed and a bit terrified.
a quantity of olive oil
1 lb cremini mushrooms, thinly sliced
kosher salt
1 large yellow onion, finely chopped (divided in half)
7 garlic cloves, finely chopped (divided in half)
1/4 c sherry
3 Tbsp chopped parsley (if you like that)
1 3/4 c riccota (whole milk)
1 egg
1 cup grated Parmesan (divided in half)
1/4 c small pieces dried mushroom (pulverized to powder)
.5 oz Fontina cheese, shredded
wonton wrappers
Okay y'all! +claps hands+ This recipe is a bit of an... experience, and definitely something to plan to spend several hours on, but holy Gods is it fucking delicious. It makes a ridiculous amount of food, and I highly reccommend halving the recipe. I'm also going to do a lot of paraphrasing here to keep from running into problems with Hasbro's asshole lawyers.
Take your big skillet, add a tablespoon of olive oil, and set it heating over medium-high heat. Once the oil's ready, dump in your mushrooms and 1/4 tsp of that kosher salt and cook. Stir 'em occassionally, but set a timer for 12 minutes, until all the liquid's cooked off and they're starting to brown.
Drop your heat to medium and scrape all the mushrooms out to the edges of the pan. Dump in another tablespoon of olive oil in the middle of the pan, and toss in half the onion. Stir it up a bit with a couple shakes of salt, and cook for about 4 minutes, stirring it now and then. Stir the onion and the mushrooms together, then toss in half the garlic and cook that for about a minute, stirring the whole time. Grab the sherry and add it to the pan, stirring, for about a minute.
Scrape all of that out into a bowl and add the parsley if you like that kind of thing. Doesn't seem like something that would be in the Underdark to me. Set it aside to cool off.
Give your skillet a wipe out, then return it to medium heat. Add another tablespoon of olive oil and heat it to shimmering, then toss in the other half of your onion and a half teaspoon of salt. Cook that, stirring when needed, for about 4 minutes. Add the rest of your garlic and cook ti for about a minute, then turn off the heat to your burner, scrape the onion and garlic into a medium bowl, and tell your skillet thank you, then put it somewhere to cool (or straight into the dishwasher).
Grab the bowl with the onion and garlic (but no mushrooms and no sherry) and dump 1/2 c of your parmesan over it. Stir that up firmly, then grab your ricotta and shake the container until it falls in. Stir it together, then break an egg in and stir that in until it's uniform.
At this point, if you've pulverized your dried shittake or porchini, add that to the ricotta mix and stir some more.
In the last bowl you're going to need, mix together your shredded Fontina and the other 1/2 c of parmesan.
Preheat your oven to 375 F with a rack in the middle of the oven.
Liberally spray a 12-cup muffin tin with nonstick cooking spray, yes even if it's nonstick. Open your pack of wonton wrappers, get your bowls of mixes convenient to you (each with its own tablespoon to measure with), grab your first wonton wrapper, and press it into the first muffin cup.
Now get a tablespoon of your mushroom mix and tap it down level into the bottom of the cup. Then add a tablespoon of the ricotta mix and smooth it out over that. Grab a second wonton wrapper, and put it into the cup so that its' corners are aligned between the corners of the first one. Press it down some, but not so much that the ricotta oozes up about the edge of the cup, and add another tablespoon of mushroom mix, then another tablespoon of ricotta. On top of that, add however much of the fontina-and-parmesan is needed to cover the top of the 'pod', without making it too thick.
Bake in your 375 F oven for 20 minutes, until cheese is golden and the corners of the wontons are good and browned. The original recipe calls for you to turn them halfway through, I didn't bother.
Let them cool for 5 minutes or so, and have at. If you can eat more than two, I am honestly amazed and a bit terrified.