Portabella Mushroom Roulade Recipe

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Ingredients:

Serving

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 tbsp 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 tbsp olive oil
1 onion, chopped
1 cup red wine
8 garlic cloves
salt
2 carrots, peeled, chopped
black pepper
3 tbsp thyme, chopped
3 cups water
2 bay leaves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.21 Kcal (1747 kJ)
Calories from fat	57.23 Kcal
		% Daily Value*
Total Fat	6.36g	10%
Sodium	315.82mg	13%
Potassium	1050.99mg	22%
Total Carbs	58.64g	20%
Sugars	18.48g	74%
Dietary Fiber	9.77g	39%
Protein	7.61g	15%
Vitamin C	78.7mg	131%
Vitamin A	2.7mg	90%
Iron	20.2mg	112%
Calcium	116.8mg	12%

Amount Per 100 g
Calories	63.81 Kcal (267 kJ)
Calories from fat	8.75 Kcal
		% Daily Value*
Total Fat	0.97g	10%
Sodium	48.3mg	13%
Potassium	160.74mg	22%
Total Carbs	8.97g	20%
Sugars	2.83g	74%
Dietary Fiber	1.49g	39%
Protein	1.16g	15%
Vitamin C	12mg	131%
Vitamin A	0.4mg	90%
Iron	3.1mg	112%
Calcium	17.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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