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Wild Mushroom Panini

Wild Mushroom Panini recipe

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F (180 degrees C). Spray 9 x 5-inch loaf pan with canola oil and dust lightly with flour.
  2. In large non-stick skillet, heat canola oil.
  3. Add mushrooms and cook over medium low heat until slightly crisp, about 10 to 12 minutes.
  4. Season mushrooms with salt and pepper.
  5. Add shallots and sauté for another minute.
  6. Remove from heat and let cool.
  7. In large mixing bowl, add flour and baking powder.
  8. In second bowl, whisk together eggs, canola oil and milk.
  9. Gently mix flour and liquid mixtures together, just until combined.
  10. Stir in mushrooms, cheese, parsley, salt and pepper.
  11. Pour into loaf pan and bake for about 30 to 40 minutes.
  12. Let cool 10 minutes before removing from the pan.
  13. Finish cooling bread on wire rack.
  14. Slice bread into 1/2 inch (1 cm) slices.
  15. To make sandwiches, spread one slice of bread with mustard.
  16. Place slice of Taleggio cheese on top and place second slice over cheese.
  17. Brush bread with canola oil for even grilling.
  18. Preheat panini machine and grill sandwiches until golden brown and cheese is melted.

Yield: 8 to 9 sandwiches

Nutritional Analysis per sandwich: Calories 340 Total Fat 23g Saturated Fat 6g Cholesterol 95mg Sodium 640mg Carbohydrates 21g Fibre 1g Protein 13g

Source: Executive Chef Anne Gringass-Paik of Brix Restaurant

Recipe used with permission from canolainfo.org.


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