Portabella Mushroom Roulade

This is a favorite of many from Seattle's award winning vegetarian restaurant 'Carmelita's'. From Chef Daniel Braun. I've never timed this, so I'm guessing at prep and cook times.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 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

• Potato Cake

• 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

• Mushroom Demi-Glace

• 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

Directions

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.