Portobello Mushroom Roulade With Potato Cakes and Mushroom Demi-Glace - VeggieBoards
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#1 Old 10-20-2004, 12:54 AM
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Portobello Mushroom Roulade With Potato Cakes and Mushroom Demi-Glace by http://www.vegcooking.com

Category: Main Dishes - Other



This recipe is suitable for a: vegetarian/vegan diet.





Ingredients:

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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





Instructions:

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For the Roulade

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). 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). Deglaze with 1/2 cup sherry, lower heat, and cook until tender and sweet. Season with salt and pepper. Cool. 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

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. 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

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. 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

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.





Additional comments:

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