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."
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  • Remove gills and stems from portabellos.
  • Place on an oiled sheet tray with salt and pepper and bake in a 400 F oven for 15 minutes.
  • Remove and cool.
  • Roast zucchini or asparagus using this same method.
  • 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.
  • Deglaze with 1/4 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 3/4-inch at the end, open mushroom like a book.
  • To fill each mushroom, place 2 T of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
  • Roll mushrooms around filling ingredients.
  • Each should look like a big fat cigar.
  • Tie roulades with blanched chives or blanched leek tops.
  • 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.
  • 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 bread crumbs.
  • 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.
  • Mushroom Demi-Glace: Place mushroom stems 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, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
  • Remove from the oven, reserve wine and place the 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 the 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 F oven for 10 minutes.
  • Meanwhile, warm mushroom demi.
  • Place a small ladle of mushroom demi in the center of each plate.
  • When potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
  • Ladle a little demi sauce on each of the roulades and top with fried leeks.

Questions & Replies

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  1. SarasotaCook
    Very good, excellent flavor. My only complaint, I think the instructions could be broken down per parts which may make it easier. I was fine, but some I think may be totally overwhelmed. I took a few short cuts but not flavor, but really cut down on the time cooking, by roasting a few things together and pan sauteeing some things together and then just keeping some things warm. I also made ahead and then just baked a couple hours later. But, great flavor, very hearts and a good recipe. Thx it will be made again. I did admit, garnished with a little parmesan reggiano cheese right at the end, just a bit and garnished with a couple of pan fried ultra thin onion rings I made to make it ultra fancy. It was a dinner party. Thx, Very very nice recipe.



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