Jay Ziobrowski
Corporate R&D Chef
Morrison Healthcare

Garlicky Umami Croissant-Tadas

Recipe courtesy of Jay Ziobrowski
Sponsor: Custom Culinary

Servings: 24

Ingredients

• 24 mini, croissants, baked
• Pan spray, as needed
• 2 Tbsp olive or canola oil
• ½ c small dice onions
• 1 tsp Custom Culinary^® GOLD LABEL Mushroom Base
• 1 ½ tsp Custom Culinary^® Master’s Touch^® Roasted Garlic Flavor Concentrate, divided
• ¾ c white wine
• 10 oz chopped cremini mushrooms
• 5 oz stemmed, chopped, shiitake mushrooms
• 5 oz chopped oyster mushrooms
• ½ c cooked farro
• 1 c heavy cream
• 8 Tbsp grated Parmesan

Sauce:

• 1 Tbsp Custom Culinary^® GOLD LABEL Mushroom Base
• 1 Tbsp chili garlic paste
• 6 Tbsp mayonnaise

Directions

1. Preheat the oven to 350°F.
2. Use pan spray to coat a medium size muffin tin generously, then tear and evenly press the croissants into each muffin tin space to make cups. Spray the tops of the pressed croissants and toast in the oven for 5 minutes. Remove the pan and let the cups cool.
3. In a large sauté pan over medium heat, add the oil and onions, mushroom base and 1 tsp of the garlic concentrate and sauté for 2 minutes.
4. Deglaze with the wine and ¼ c water and reduce by half.
5. Add all the mushrooms and simmer for 15 minutes.
6. Meanwhile, puree the farro with ¼ c water. Combine it with the cream and remaining ½ tsp garlic concentrate, add to the mushroom mixture and incorporate well.
7. Spoon 1 1/2 oz mushroom mixture into each croissant cup. Evenly distribute the grated parmesan cheese on each mushroom cup.
8. Bake the croissant-tadas for 5 minutes.

Sauce:

1. In a bowl, stir together the mushroom base, chili garlic paste and mayonnaise. Put the mixture into a squeeze bottle.
2. For each croissant-tada, top it with a squeeze of sauce.

Chef Notes

All mushrooms work for that meaty texture.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley