Name: Wild Mushroom Cakes with Avocado Pesto and Red Pepper Coulis
Yield: 4 Servings
Ingredients: 2 red bell peppers; 2 small garlic cloves, unpeeled; 2 tablespoons whole milk; 1 1/2 teaspoons honey; 2 tablespoons butter; 2 tablespoons olive oil; 2 8-ounce packages sliced button mushrooms; 2 large portobello mushrooms (about 6 ounces total), gills scraped out, sliced; 8 ounces fresh shiitake mushrooms, stemmed, sliced; 2 garlic cloves, minced; 2 large eggs, beaten to blend; 2 tablespoons finely grated Parmesan cheese; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup panko (Japanese breadcrumbs)* plus additional for coating; 1/4 cup pine nuts, toasted; 1 cup coarsely mashed avocado (from about 2 large avocados); 1/4 cup finely grated Parmesan cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons fresh lime juice; 1/4 cup plus 2 tablespoons olive oil; 1 tablespoon butter; *Panko is available in the Asian foods section of some supermarkets and at Asian markets.

These vegetarian-friendly cakes are served with an addictive nontraditional pesto that gets its creaminess and lovely light green color from avocados. Complete the meal with a salad.

Recipe notes