San Antonio has the perfect food lovers event coming up full of great and healthy eats.
San Antonio’s 2012 Culinaria Feastival takes place Sunday October 7th at the Pearl Brewery from noon to 3 p.m.
Tickets are $20 in advance for 21 years and older and $10 for those under 21. Tickets are $35 at the door. To purchase tickets visit www.culinariasa.org, or visit any H-E-B store.
Featured recipe: Wild Mushroom ‘Soft Taco’ with Herbed Goat Cheese
Wild Mushroom Hash
1 lb. wild mushroom (oyster, crimini, maitake, shitake, etc.), chopped
2 tbs. shallot, sliced
1 tbs. garlic, minced
2 oz. extra virgin olive oil
½ tsp. thyme, minced
½ tsp. parsley
1 cup. Sweet potato, diced and boiled soft
½ cup. Roasted peppers, diced
1 oz. lemon juice
Salt and pepper to taste
In a medium sauté pan, add EVOO. When hot, add shallots and brown for a 1-2 minutes. Add garlic cooking for 1-2 minutes. Add mushrooms and cook until mushrooms are soft and still have some bite. Add fresh herbs, sweet potato, and roasted peppers. Continue to cook for 1-3 minutes until all is mix well, then add lemon juice to finish with salt and pepper to taste.
Herbed Goat Cheese
6 oz. goat cheese
2 oz. sour cream
¼ tsp. thyme
¼ tsp. basil
¼ tsp. parsley
¼ tsp. lemon zest
Pinch of black pepper and salt
To assemble, place all ingredients in mixing bowl and mix with spatula or spoon. Adjust seasoning with salt and pepper to taste. If a softer consistency is desired, add a touch more sour cream a tablespoon at a time. Adjust seasoning to taste.
Method for Assembly:
Using Butter Lettuce as your ‘tortilla’, place a portion of the wild mushroom hash into the lettuce cup. Spoon over the mushroom mixture the herbed goat cheese cream. Garnish with toasted almonds or pumpkin seeds for texture and pickled onions.
