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.
Steps
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 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 onion.
Ingredients
portabella mushrooms, onions, red bell peppers, asparagus, sherry wine, yellow fin potatoes, yams, garlic, panko breadcrumbs, onion, salt, leek, black pepper, olive oil, red wine, garlic cloves, carrots, thyme, water, bay leaves