Mushroom Crumble Recipe | James Beard Foundation

Name: Mushroom Crumble Recipe | James Beard Foundation
Ingredients: 2 cups all-purpose flour; 1 stick unsalted butter, cold and cubed; 4 tablespoons grated Parmesan cheese; 1 tablespoon plus 1 1/2 teaspoons mushroom powder; 1 teaspoon salt; Pinch of cayenne pepper; 1/4 cup cold water; 2 tablespoons of butter; 12 ounces mixed mushrooms (such as shiitake, chanterelle, or portobello), chopped; 2 whole shallots, finely chopped; 1 clove of garlic, minced; 1/4 cup white wine; 1/4 cup heavy cream; 1/2 cup all-purpose flour; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt

archive.jamesbeard.org

James Beard House featured chef Craig Hopson created this delicious crumble that’s perfect for a brunch or to serve as a hearty winter appetizer.

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Ingredients

2 cups all-purpose flour
1 stick unsalted butter, cold and cubed
4 tablespoons grated Parmesan cheese
1 tablespoon plus 1 1/2 teaspoons mushroom powder
1 teaspoon salt
Pinch of cayenne pepper
1/4 cup cold water
2 tablespoons of butter
12 ounces mixed mushrooms (such as shiitake, chanterelle, or portobello), chopped
2 whole shallots, finely chopped
1 clove of garlic, minced
1/4 cup white wine
1/4 cup heavy cream
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon salt