Posts tagged ‘Portabello’

September 3, 2012

Italian Broccoli Fritter Stack

Every once in a while I cook something really, truly, supremely delicious.

It happens about once a year. In 2011 it was the Benedicto Italiano, which to this day is still probably the best thing I’ve ever made. In 2012, it’s this Broccoli Fritter Stack.

I have to give credit where it is due. This dish was inspired by the innovative broccoli fritter recipe over at rock star food blog Smitten Kitchen. Typical fritters are chalk-full of starchy goodness (potatoes, flour, rice, etc.) but these ones are made almost entirely of broccoli, with just enough parmesan and flour to hold them together. It’s the essence of broccoli, with just the right amount of frill.

The ensemble cast is just as important for this recipe, however. The portabello mushroom is simple – seasoned with just a bit of olive oil, salt and pepper – but flavorful, filling and tender. The sausage-infused sauce is slightly sweet, spicy and, most importantly, ruggedly filling. All you really need is something to sop up all the leftover goodies. Ciabatta? Done.

Presentation is always a secondary concern – substance before style – but this dish knocks it out of the park on that count as well. Each layer is vibrant and unique, with basil ribbons on top sealing the deal.

Cook this. Now. You won’t be disappointed.

Italian Broccoli Fritter Stack

  • 1/2 lb Italian sausage (I prefer spicy, but mild is fine)
  • 16 oz marinara sauce
  • 4 portabello mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Broccoli Parmesan Fritters
  • 2 ciabatta rolls
  • 3-4 large basil leaves
  1. Heat a large non-stick skillet to medium high. Saute the Italian sausage until crispy and lightly browned, approximately 7-10 minutes. Add the marinara and reduce heat to low. Continue to stir periodically.
  2. Pre-heat the oven to 350 degrees. Remove the stems from the portabello mushrooms. Divide the olive oil, salt and pepper evenly and apply to the mushrooms. Place the mushrooms in the oven and cook until lightly tender, approximately 12-15 minutes.
  3. Prepare the broccoli parmesan fritters per Smitten Kitchen instructions.
  4. Cut the ciabatta rolls in half and toast lightly in the oven. Lay down a ciabatta roll, portabello mushroom, broccoli fritter and a dollop of sausage-marinara sauce. Top with a handful of basil ribbons and serve.
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May 26, 2012

Champiñones con Patatas Bravas y Romesco

I could never be a vegetarian. I certainly wouldn’t want to either. But every once in a while I make something that makes me think I could. A dish that makes me want to want to be a vegetarian.

This is one of those dishes.

The Champiñones con Patatas Bravas y Romesco (mushrooms with spicy potatoes and romesco) is a combination of two robust Spanish sauces, Romesco and Brava, along with two filling , mushrooms and potatoes, that create a vibrant, zesty, tangy and hearty dish.

Portabello mushrooms – all mushrooms, to some extent – are a classic vegetarian substitute for meat because of their flavor and texture. The real trick to the illusion though is to not fully cook the portabello. Doing so will prevent the mushrooms from turning rubbery and losing much of their delicious flavor. The fiery brava sauce in this recipe is a simplified version that uses readily available household ingredients (a full, authentic Spanish recipe can be found here). It pairs perfectly with the earthy, complex romesco sauce and quietly refreshing parsley.

These stuffed mushrooms are perfect served alongside crudités or a green salad. They’re a delicious vegetarian entrée that won’t leave you hungry!

Champiñones con Patatas Bravas y Romesco

  • 3 portabello mushrooms, cleaned and de-stemmed
  • 2 potatoes, cut into 1/4 inch cubes
  • 3 tablespoons black pepper
  • 3 tablespoons salt
  • 1/4 cup olive oil
  • 2/3 cup ketchup
  • 1/2 cup mayonnaise or olive oil
  • 3 tablespoons cayenne pepper
  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white vinegar
  • 1 cup Romesco sauce
  • 1/4 cup parsley, chopped

 

  1. Pre-heat the oven to 350 degrees. Place the mushrooms on a baking tray covered with aluminum foil and bake for 12-15 minutes. They should still be quite firm to the touch.
  2. Season the potatoes with the salt and pepper. Heat the olive oil in a pan to medium-high. Saute the potatoes until golden brown and crispy on the outside and cooked through all the way.
  3. To create the brava sauce combine the ketchup, mayonnaise, cayenne pepper, paprika, garlic powder, onion powder and vinegar. Mix thoroughly.
  4. Switch the oven to a high broil. On the baking sheet, assemble the mushroom stacks by placing a mushroom cap upside down, then a layer of brava sauce, a pile of potatoes, and finally a generous helping of romesco sauce. Place the baking sheet in the oven for 5-7 minutes.
  5. To serve, plate and sprinkle with parsley.
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