Mushroom Wellington

Mushroom Wellington

Shopping List or what you will need:

• 2 large Portobello Mushrooms 5-6” wide
• 1 leek/1 shallot
• Minced garlic in jar
• 1 pkg Button Mushrooms
• 1 pkg Shiitake Mushrooms
• 1 bag (4 oz) chopped walnuts
• 4-5 oz blue cheese
• Dijon Mustard
• Fresh thyme/fresh chives (tho dry is fine too)
• 1 pkg frozen puff pastry sheet (Pepperidge Farm) thawed
• Parchment paper/baking sheet
• 1 pkg baby spinach
• 1 pkg Arugula
• 1 ripe pear
• 1 red grapefruit
• Champagne or white wine vinegar
• Shaved parmesan cheese
• 1 egg scrambled with 1 TBS water.

*** And a good couple of hours to put this together…along with some nice music and maybe a nice glass of wine!!!!*** This will take time, but if you are organized and follow my lead, it will be EASY!!!

PREP

• Toast ½ c chopped walnuts and put aside
• Cover a baking sheet with parchment paper & put aside.

PORTOBELLO MUSHROOMS

• 2 large Portobello mushrooms cleaned, stems & gills removed
• 2 tsp Dijon mustard
• 1 tsp chopped fresh thyme

FILLING/SAUTE

• ½ c minced leeks
• 2 TBS minced garlic from the jar
• 1 ½ TBS olive oil
• 1 cup  each stemmed &minced button mushrooms AND shiitake mushrooms
• ½ c toasted  chopped walnuts
• 2 TBS minced fresh chives
• 1 tsp Dijon Mustard
• 1 tsp fresh chopped thyme

WELLINGTON:

• 4 TBS  Blue Cheese
• 1 sheet  frozen puff pastry, thawed (8.65 oz)
• 1 egg, beaten with 1 TBS water

DIRECTIONS:

1.         Gather EVERYTHING together and put on the counter

2.         READ THE DIRECTIONS….then read them again!!!!

3.         Preheat the oven to 425 degrees and line baking sheet with parchment paper

BRUSH: each Portobello, gill side UP, with the mixture of mustard, thyme, salt & pepper and roast in oven until slightly brown, about 20 mins and USE A TIMER!!!

SAUTE: leeks, shallots & garlic in olive oil in skillet over med-high heat until softened, 2-3 minutes.  Add minced button & shiitake mushrooms; cook until liquid is evaporated and mixture is soft. About 6-7 mins.

STIR: in walnuts, chives & 1 tsp Dijon mustard, 1 tsp thyme, S&P..and YES, you can taste this!!!!

SPRINKLE: 2 TBS blue cheese on each roasted Portobello mushroom then divide the sauté filling and put on top of cheese.

CUT: two 5-inch rounds ( I used a bowl) from the puff pastry (be sure it is thawed) and roll out on floured surface to about 8-10 inches in diameter. Place the stuffed mushroom in center of each round then fold the pastry edges inward, leaving a small opening at the top.  Brush each wellington with the egg wash, put back on the parchment paper and put back in oven and cook at 350 degrees until pastry is golden and puffed.  About 15-20 mins…USE  A TIMER!

Take out, let cool and then cut with a serrated knife.  Drizzle some heated blue cheese on top and voila~!!!!!!! Serve with a nice spinach salad. (go to WWW.chefboyrd2.com) for the recipe and MANY more!!!

***Thank you Cuisine at Home for the recipe*****

Chili Rellanos a la Ixtapa

Chili Rellanos for 6

Chili Rellanos for 6

What you Need:

• 10 Pablamo chilies
• 1 lb Monterey Jack Cheese
• 6 eggs-separated
• ½ cup flour
• Toothpicks
• GLOVES!!!!!!!!!!! Trust me on this one!!!
• 1-2 c vegetable oil
• Paper towels
• Large frying pan
• Mixer

DIRECTIONS:

1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at www.chefboyrd2.com for that recipe!!!!!

SPANISH SAUCE FOR RELLENOS

2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.