• New Year's Party - 08a

    From Dave Drum@1:229/452 to All on Sat Dec 24 21:37:23 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetarian Mushroom Wellington - Part One
    Categories: Mushrooms, Pastry, Vegetables, Herbs, Wine
    Yield: 8 servings

    MMMMM----------------------MUSHROOM FILLING---------------------------
    4 lg Portobello mushrooms; ea 3"
    - wide (8 - 10 ounces total)
    1/2 c + 5 tablespoons olive oil
    Salt & black pepper
    2 lb Mixed mushrooms
    Ice; for cooling
    4 Shallots; fine chopped
    6 cl Garlic; fine chopped
    2 tb Fine chopped fresh rosemary
    2 tb Good-quality aged balsamic
    - vinegar
    2 tb Soy sauce
    1 tb Fresh thyme leaves
    1 c Fine chopped toasted
    - walnuts

    MMMMM---------------------------ONIONS--------------------------------
    3 tb Unsalted butter
    2 sm Yellow onions; in 1/4"
    - rounds
    3/4 ts Light or dark brown sugar
    1 1/4 ts Kosher salt
    3/4 ts Black pepper
    1 c Apple cider or apple juice
    1 tb Good-quality aged balsamic
    - vinegar; (opt)

    MMMMM-------------------------ASSEMBLING------------------------------
    A-P flour; for dusting
    14 oz Package puff pastry
    1 lg Egg; beaten

    MMMMM-----------------------PORT REDUCTION----------------------------
    2 tb Olive oil
    1 lg Shallot; minced
    2 cl Garlic; minced
    2 ts Whole black peppercorns
    5 1/2 c Good-quality port
    5 1/2 c Vegetable stock
    3 Fresh thyme sprigs
    3 tb Unsalted butter
    Salt & black pepper

    Wipe the portobello mushrooms clean using moist paper
    towels. Remove the stems, then slice off the excess rim
    that curls over the gills, creating a flat surface so
    the mushrooms can sear. Reserve the stems and scraps for
    use in Step 2. Brush the caps on both sides with 3
    tablespoons olive oil and season generously with salt
    and pepper. Heat 2 tablespoons olive oil in a large
    nonstick skillet over medium-high and cook the
    mushrooms, gill-side down, until caramelized, 5 minutes,
    then flip and cook another 5 minutes. Transfer to a wire
    rack, gill-side down, to cool.

    PREPARE THE MUSHROOM FILLING: Separate and reserve any
    mushroom stems. (If using shiitake mushrooms, save their
    woody stems for another use.) Roughly chop about
    two-thirds of the mixed mushrooms, then working in
    batches, transfer the roughly chopped mushrooms to a
    food processor and pulse into small, 1/4" to 1/2"
    pieces; transfer to a large bowl. By hand, finely chop
    the remaining mixed mushrooms and stems (including the
    reserved portobello mushroom stems and trimmings) into
    1/4" pieces; add them to the bowl.

    Prepare an ice bath in a large bowl. (If preparing the
    mushrooms in advance, you can simply let the mixture
    cool to room temperature, then refrigerate.) Wipe out
    the skillet. Working in two batches, warm 1/4 cup olive
    oil over medium-high. Add half the mushrooms, shallots,
    garlic and rosemary, and season with salt and pepper.
    Cook, stirring occasionally, until caramelized and
    tender, about 10 minutes. Transfer to a medium bowl.
    Repeat with the remaining 1/4 cup oil and the remaining
    mushrooms, shallots, garlic and rosemary. Return the
    first batch to the skillet. Add the port, soy sauce and
    thyme leaves and cook over medium-high, stirring
    occasionally, until the liquid evaporates, 3 to 4
    minutes. Transfer the mixture back to the medium bowl
    and stir in the walnuts. Set the bowl over the ice bath
    to cool, stirring occasionally, at least 20 minutes.

    CONTINUED IN PART TWO

    By: Alexa Weibel

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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