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Article posted: 10/30/2013 6:08 AM

Oat Cake 'Crostini' with Portobello Topping

Not one to shy away from a challenge, Michael Pennisi gave cod a Moroccan flare and served it with oaty crostini.

Not one to shy away from a challenge, Michael Pennisi gave cod a Moroccan flare and served it with oaty crostini.


Courtesy of Michael Pennisi

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Oat cakes

2 cups old fashioned oats

3 teaspoons vegetable shortening or butter

teaspoon salt

teaspoon black pepper

teaspoon garlic powder

cup water


1 tablespoon olive oil or butter

8 ounces portobello mushrooms, sliced

1 clove garlic, finely chopped

teaspoon fresh sage, chopped

teaspoon fresh thyme

cup white wine

Salt and pepper

8 ounces goat cheese, room temperature

For the oat cakes: Heat oven to 375 degrees.

Combine all ingredients in a bowl until the mixture comes together (use your hands!) and has a paste like consistency. If the mixture does not come together add additional water in tablespoon increments until it does.

Turn the mixture onto a work surface and roll out to slightly less than inch thickness (thinner is better). Use a biscuit cutter to make discs and transfer these to a cookie sheet with a spatula. You can also form "rustic-looking" disks by taking a golf ball-sized portion of dough and pressing it flat with your hands. Bake oat cakes at 375 for around 25 minutes. The edges will turn brown.

For the topping: Saute mushrooms in olive oil on medium heat for 5 minutes until they are soft and turning dark. Add garlic, herbs, salt, pepper and wine. Reduce heat and simmer until liquid is gone (about 3 to 4 minutes).Transfer mixture to a food processor. Pulse 5 or 6 times until mushrooms are finely chopped but not pureed. Spread goat cheese on prepared oatcakes then top with mushroom mixture. Serves with Moroccan-style Baked Cod.

Serves four.

Michael Pennisi, 2012 Cook of the Year

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