Subj : New Year's Party - 08a
To   : All
From : Dave Drum
Date : Sat Dec 24 2022 21:43:07

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you want the last word with a woman, apologize.

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