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Mushroom and Blue Cheese Crackers

  • yield: Makes 3 dozen
Photography: Richard Gerhard Jung

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Ingredients

  • 1/4 ounce dried wild mushrooms (about 1/2 cup)
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 8 ounces blue cheese, crumbled
  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/4 teaspoons freshly ground pepper
  • 1/4 cup milk
  • coarse salt

Cook's Note

The dough can be frozen, wrapped in plastic, up to three months.

Directions

  1. Step 1

    Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.

  2. Step 2

    Preheat oven to 350 degrees. In the bowl of a mixer fitted with the paddle, mix butter and blue cheese on medium until combined. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until dough comes together (the dough will be quite stiff).

  3. Step 3

    Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside. On a lightly floured work surface, roll out one disk to be 1/16 inch thick. Cut out crackers with a 31/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt.

  4. Step 4

    Repeat with remaining dough. Bake until golden brown, about 22 minutes. Let cool completely on a wire rack. Store crackers in an airtight container up to 1 week.

Source
Martha Stewart Weddings, 2004

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