Portabella Mushroom Roulade

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 portabella mushrooms, roasted
• 2 onions, chopped and carmelized
• 2 red bell peppers, roasted, julienne
• 9 asparagus, roasted, matchstick cut (or can use 2 zucchini, roasted)
• 1/4 cup sherry wine
• 6 yellow fin potatoes, quartered and boiled
• 2 yams, peeled, chopped and boiled
• 2 tablespoons minced garlic
• 1 cup panko breadcrumbs (i use gf bread crumbs) or 1 cup breadcrumbs (i use gf bread crumbs)
• 1 onion, diced
• salt
• 1 leek, whites only, diced
• black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 cup red wine
• 8 garlic cloves
• salt
• 2 carrots, peeled, chopped
• black pepper
• 3 tablespoons thyme, chopped
• 3 cups water
• 2 bay leaves

Recipe

• 1 remove gills and stems from portabellos.
• 2 place on an oiled sheet tray with salt and pepper and bake in a 400 f oven for 15 minutes.
• 3 remove and cool.
• 4 roast zucchini or asparagus using this same method.
• 5 to caramelize onions, place chopped onions in a saute pan with 1 t of oil over medium heat and cook until translucent, about 5 to 8 minutes.
• 6 deglaze with 1/4 cup sherry, lower heat and cook until tender and sweet.
• 7 season with salt and pepper.
• 8 cool.
• 9 place cooled mushrooms on a clean working surface (stem side down) and with a sharp knife, butterfly each mushroom, opening them flesh side down.
• 10 leave 3/4-inch at the end, open mushroom like a book.
• 11 to fill each mushroom, place 2 t of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
• 12 roll mushrooms around filling ingredients.
• 13 each should look like a big fat cigar.
• 14 tie roulades with blanched chives or blanched leek tops.
• 15 potato cake: after boiling potatoes and yams separately, saute diced onions and leek with 1 t oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft.
• 16 season with salt and pepper.
• 17 in a mixer with a paddle, add potatoes and yams and mix on low speed.
• 18 gradually add onion mixture and bread crumbs.
• 19 the potato mixture should be rustic, not mashed potatoes.
• 20 season as desired.
• 21 remove from mixing bowl and form into cakes as you would a hamburger patty.
• 22 mushroom demi-glace: place mushroom stems and gills in a baking pan along with onions, garlic, carrots and herbs.
• 23 sprinkle with oil.
• 24 cover with foil, and bake for 30 minutes at 375 degrees f, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
• 25 remove from the oven, reserve wine and place the solid ingredients in a blender with water (do this in several batches).
• 26 blend well, until you achieve a watery paste.
• 27 pass blended mixture through a fine sieve.
• 28 finally, put the strained sauce in a pan with reserved red wine and reduce to a syrup like consistency.
• 29 season sauce well.
• 30 final preparation and serving: place roulades and potato cakes on a sheet tray and place in a 350 f oven for 10 minutes.
• 31 meanwhile, warm mushroom demi.
• 32 place a small ladle of mushroom demi in the center of each plate.
• 33 when potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
• 34 ladle a little demi sauce on each of the roulades and top with fried leeks.