Northwest Wine - Online Magazine
Portobello Mushroom Roulade With Potato Cakes and Mushroom Demi-Glace
When you're in the mood to test your vegan cooking skills, this is the dish. If you want to have someone else make this dish and show you how it's done, get a reservation at Carmelita in the Greenwood neighborhood in Seattle, Washington. Makes 4 servings. Okay, so the recipe is a bit complex. Believe me, it's worth the effort.
Here's what you do:
For the Roulade
1) Remove gills and stems from portobellos. Place them on an oiled sheet tray with salt and pepper and put into a 400-degree F oven for 15 minutes. Remove and cool (roast zucchini or asparagus using this same method).
2) To caramelize onions, place chopped onions in a sauté pan with 1 tablespoon of oil over medium heat and cook until translucent (about 5 to 8 minutes).
3) Deglaze with 1/2 cup sherry, lower heat, and cook until tender and sweet. Season with salt and pepper. Cool.
4) Place cooled mushrooms on a clean working surface, stem side down, and with a sharp knife, butterfly each mushroom, opening them flesh side down. Leave 1/2 inch at the end, and open the mushroom like a book. To fill each mushroom, place 2 tablespoons of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus. Roll the mushrooms around the filling ingredients. Each should look like a fat cigar. Tie each roulade with either blanched chives or leek tops.
For the Potato Cakes
1) After boiling potatoes and yams separately, sauté diced onions and leek with 1 tablespoon of oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft. Season with salt and pepper.
2) In a mixer with a paddle, add potatoes and yams and mix on low speed. Gradually add onion mixture and panko. The potato mixture should be rustic, not mashed potatoes. Season as desired. Remove from mixing bowl and form into cakes as you would a hamburger patty.
For the Mushroom Demi-Glace
1) Place mushroom stem and gills in a baking pan along with onions, garlic, carrots, and herbs. Sprinkle with oil. Cover with foil and bake for 30 minutes at 375 degrees F.
2) Remove foil, add 1 cup of red wine and continue to roast another 15 minutes. Remove from oven, reserve wine, and place solid ingredients in a blender with water (do this in several batches). Blend well, until you achieve a watery paste. Pass blended mixture through a fine sieve. Finally, put strained sauce in a pan with reserved red wine and reduce to a syrup-like consistency. Season sauce well.
Final Preparation and Serving
1) Place roulades and potato cakes on a sheet tray and place in a 350-degree F oven for 10 minutes. Meanwhile, warm mushroom demi-glace. Place a small ladle of mushroom demi-glace in the center of each plate. When potato cakes are hot, place one on top of the sauce on each plate and place a roulade on top of each cake. Ladle a little demi-glace sauce over each of the roulades and top with fried leeks.
Source:VegCooking.com
Wine Pairings
For wine, you can start with a big Pinot noir or a silky Merlot. Of course, it's not out of the question to pair this with an aromatic white such as a Viognier or Chardonnay either. The layers of flavor in the entrée can carry just about anything wine care to throw at it, but for my money, a Pinot noir is your best bet.
Ingredient List
Here's what you need:
For the Roulade
6 portobello mushrooms, roasted
Salt and pepper, to taste
9 asparagus shoots, roasted (or 2 zucchini, roasted), cut into matchsticks
2 onions, chopped and caramelized
1 tablespoon oil
1/2 cup sherry
2 red bell peppers, roasted and julienned
For the Potato Cakes
6 yellowfin potatoes, quartered and boiled
2 yams, peeled, chopped, and boiled
1 onion, diced
1 leek (white only), diced
2 tablespoons minced garlic
Salt, to taste
Black pepper, to taste
1 cup panko or bread crumbs
For the Mushroom Demi-Glace
Gills and stems of portobellos
1 onion, chopped
8 whole cloves garlic
2 carrots, peeled and chopped
3 tablespoons thyme, chopped
2 bay leaves
2 tablespoons olive oil
1 cup red wine
3 cups water
Salt, to taste
Black pepper, to taste
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