Pastrami and Mushroom Hot Dogs |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
3 tablespoon(s) unsalted butter |
3/4 pound(s) assorted mushrooms, such as chanterelle, stemmed shiitake and cremini, quartered |
salt and freshly ground pepper |
1/4 cup(s) dry sherry |
1/2 cup(s) veal demiglace |
1/4 cup(s) heavy cream |
1 large shallot, minced |
1 teaspoon(s) cider vingar |
2 tablespoon(s) chopped chives |
1/2 pound(s) sliced pastrami |
4 hot dog rolls, split and toasted |
1 ounce(s) sharp cheddar cheese or mimolette cheese, shredded (1/4 cup) |
Directions:
1. In a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and season lightly with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender and browned, 8 minutes. Add the sherry and boil over high heat until reduced by half, 1 minute. Add the demiglace and simmer over moderate heat until slightly reduced, 3 minutes. Stir in the cream and simmer until thickened, 5 minutes. Add the shallot, vinegar and chives and season with salt and pepper.
2. Heat a nonstick skillet over moderate heat and melt the remaining 1 tablespoon of butter in it. Add the pastrami and cook until warmed through.
3. Fill the rolls with the pastrami. Top with the mushrooms and cheese and serve.
|
|