|
Autumn Mushroom Chermouth
Yield: 1 roll/ 3-4 orders
Ingredients:
1 14" chemouth
¾# assorted chanterelle, lobster and trumpet mushrooms sliced into thick julienne
1 tsp freshly chopped garlic
½ red onion sliced julienne
1 tsp fresh thyme
olive oil to saute the mushrooms and onion in
1 smoked poblanos peeled, seed and sliced julienne
1 red pepper, peeled, seeded, sliced julienne and pickled in olive oil and balsamic vinegar
½ Cup thick chipotle molasses sweet potatoes
1 tsp finely chopped chives
Fennel Salad (see separate recipe)
Beet Vinaigrette (see separate recipe)
Procedure:
1. Saute the mushrooms with the garlic, thyme, salt and pepper. Let cool.
2. Saute the onion with salt and pepper separately and let cool.
3. Spread the chipotle molasses sweet potatoes over half the chemouth
4. Layer with the mushrooms, onions, chiles and red peppers
5. Roll, Seal, Secure with toothpick and fry.
6. Cut into 1" pieces and arrange around fennel salad.
7. Drizzle plate with beet vinaigrette and chives
| 
