Ingredients for Portabella Mushroom Roulade
- 4 large portabella mushrooms
- 1/2 chopped onion
- Red Bell Peppers
- 1 cup asparagus spears
- Sherry Wine
- Yellow Fin Potatoes
- 1 lb sweet potatoes
- 2 cloves minced garlic
- Panko Breadcrumbs
- Onion
- Salt
- 2 leeks, thinly sliced
- Black Pepper
- Olive Oil
- 1 cup red wine
- Garlic Cloves
- 1/2 cup chopped carrots
- Thyme
- 1/2 cup water
- Bay Leaves
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How to Make Portabella Mushroom Roulade
- Preheat oven to 400°F (200°C).
- Remove gills and stems from 4 large portabella mushrooms.
- Place mushrooms gill-side up on an oiled baking sheet. Season with salt and pepper.
- Bake for 15 minutes.
- Remove from oven and let cool.
- While mushrooms bake, prepare the vegetables: Toss 1 medium zucchini, cut into 1/2-inch thick slices, and 1 cup asparagus spears with 1 tbsp olive oil, salt, and pepper. Roast alongside the mushrooms for the last 10 minutes of their cooking time.
- To caramelize onions, heat 1 tbsp olive oil in a large sauté pan over medium heat. Add 1 large onion, chopped, and cook until translucent, about 5-8 minutes.
- Add 1/4 cup dry sherry, reduce heat to low, and simmer until onions are tender and sweet, about 10 minutes.
- Season with salt and pepper. Set aside to cool.
- Once mushrooms are cool, butterfly each mushroom by cutting lengthwise almost all the way through, leaving a 3/4-inch hinge at one end.
- Open each mushroom like a book.
- Fill each mushroom with 2 tsp of caramelized onions, 1/4 cup roasted red peppers (jarred, drained), and a mix of roasted zucchini and asparagus.
- Roll mushrooms tightly around the filling, forming a cigar shape.
- Tie each roulade with blanched chives or leek tops.
- Prepare potato cakes: Boil 1 lb Yukon gold potatoes and 1 lb sweet potatoes separately until tender. Drain well.
- While potatoes boil, sauté 1/2 small onion and 2 leeks, thinly sliced, in 1 tbsp olive oil over medium heat for 3 minutes. Add 2 cloves minced garlic and cook until softened.
- Season with salt and pepper.
- In a mixer, combine cooked and mashed potatoes. Mix on low speed, gradually adding the onion mixture and 1/2 cup breadcrumbs.
- The mixture should be rustic, not pureed. Season to taste.
- Form the mixture into 4 patties.
- Prepare mushroom demi-glace: Preheat oven to 375°F (190°C). Place reserved mushroom stems and gills in a baking pan with 1/2 chopped onion, 2 cloves minced garlic, 1/2 cup chopped carrots, and 2 sprigs of fresh thyme.
- Drizzle with 1 tbsp olive oil. Cover with foil and bake for 30 minutes.
- Remove foil, add 1 cup red wine, and bake for another 15 minutes.
- Remove from oven. Strain the solids from the liquid, reserving the liquid. Puree the solids in a blender with 1/2 cup water until smooth.
- Strain the puree through a fine-mesh sieve.
- Return the strained puree to the pan with the reserved red wine liquid. Reduce over medium heat until it reaches a syrupy consistency.
- Season to taste.
- Preheat oven to 350°F (175°C). Place roulades and potato cakes on a baking sheet and bake for 10 minutes.
- While baking, warm the mushroom demi-glace.
- To serve, place a ladle of demi-glace on each plate. Top with a potato cake, then a roulade. Drizzle with additional demi-glace and garnish with fried leeks (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
46g
Fat
5g
Carbs
20g
