Portabella Mushroom Roulade
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Description: Indulge in the culinary delights of Seattle’s renowned vegetarian haven, ‘Carmelita’s,’ with this delectable Portabella Mushroom Roulade straight from the kitchen of Chef Daniel Braun. This dish, a beloved favorite among patrons, tantalizes the taste buds with its savory flavors and elegant presentation. While precise timing may vary, the preparation and cooking process promise a rewarding gastronomic experience, perfect for any occasion.
Recipe Category: Vegetable
Keywords: Free Of…, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 365.6
- Fat Content: 6.4g
- Saturated Fat Content: 1g
- Cholesterol Content: 0mg
- Sodium Content: 187.6mg
- Carbohydrate Content: 61.8g
- Fiber Content: 10.4g
- Sugar Content: 11.5g
- Protein Content: 9.8g
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Portabella mushrooms |
| 2 | Onions |
| 2 | Red bell peppers |
| 9 | Asparagus |
| 1/4 | Sherry wine |
| 6 | Yellow fin potatoes |
| 2 | Garlic cloves |
| 2 | Panko breadcrumbs |
| 1 | Onion |
| 1 | Leek |
| – | Salt (to taste) |
| 1 | Black pepper (to taste) |
| – | Olive oil |
| 2 | Red wine |
| 1 | Carrot |
| 8 | Thyme |
| 3 | Water |
| 3 | Bay leaves |
Instructions:
-
Prepare Portabella Mushrooms:
- Remove gills and stems from portabella mushrooms.
- Place on an oiled sheet tray, season with salt and pepper, and bake in a preheated 400°F (200°C) oven for 15 minutes. Once baked, remove and allow to cool.
-
Roast Vegetables:
- Roast zucchini or asparagus using the same method as the mushrooms.
-
Caramelize Onions:
- In a sauté pan, cook chopped onions with 1 tablespoon of olive oil over medium heat until translucent (about 5 to 8 minutes).
- Deglaze the pan with 1/4 cup of sherry wine, then lower the heat and continue cooking until the onions are tender and sweet.
- Season with salt and pepper, then allow to cool.
-
Prepare Mushroom Roulades:
- Place cooled mushrooms on a clean surface, gill side down, and butterfly each mushroom with a sharp knife, opening them like a book, leaving about 3/4-inch at the end.
- Spread 2 tablespoons of caramelized onions in the center of each mushroom, followed by roasted peppers and zucchini or asparagus.
- Roll the mushrooms around the filling ingredients to form roulades resembling cigars.
- Tie each roulade with blanched chives or leek tops.
-
Prepare Potato Cakes:
- Saute diced onions and leek with 1 tablespoon of olive oil over medium heat for about 3 minutes, then add minced garlic and cook until soft. Season with salt and pepper.
- In a mixer fitted with a paddle attachment, combine boiled potatoes and yams on low speed.
- Gradually add the onion mixture and panko breadcrumbs until the potato mixture reaches a rustic consistency.
- Season to taste, then form the mixture into cakes resembling hamburger patties.
-
Prepare Mushroom Demi-Glace:
- In a baking pan, combine mushroom stems and gills with onions, garlic, carrots, and herbs. Drizzle with olive oil.
- Cover the pan with foil and bake at 375°F (190°C) for 30 minutes, then remove the foil, add 1 cup of red wine, and continue baking for another 15 minutes.
- Once cooked, reserve the wine and place the solid ingredients in a blender with water. Blend until smooth, then strain through a fine sieve.
- Transfer the strained sauce to a pan with the reserved red wine and reduce to a syrup-like consistency. Season to taste.
-
Final Preparation and Serving:
- Preheat the oven to 350°F (175°C) and place the roulades and potato cakes on a sheet tray. Bake for 10 minutes to heat through.
- Meanwhile, warm the mushroom demi-glace.
- To serve, spoon a small ladle of mushroom demi-glace onto each plate. Place a hot potato cake on top of the sauce, followed by a roulade.
- Garnish with fried leeks and serve immediately.
Indulge in the exquisite flavors and textures of this Portabella Mushroom Roulade, a culinary masterpiece that will elevate any dining experience with its elegant presentation and delightful taste sensations.
