Thursday, November 04, 2010

Weekly Recipes #43 - Darla

Wild Mushroom and Carmelized Onion Shepherds Pie

Makes 8 individual pies or 1 large pie in 9 in deep-dish pie plate

3 lb ykon gold potatoes peeled and quartered
1/4 cup heavy cream
4 Tbs unsalted butter
6 Tbs grated parmesan cheese plus more for sprinkling
2 Tbs chopped chives

5 Tbs olive oil, divided, plus more for greasing rings
2 med yellow onions halved and sliced
3 med portobello mushroom caps
1 1/2 lb assorted wild mushrooms chopped
(I will use the dried from costco and rehydrate)
2 cloves garlic
1 cup Asiago cheese
2 Tbs flat leaf parsley, thyme, oregano and/or sage

To make potatoes: Put in pot and cover with water. Bring to boil, reduce heat to med-lo abd simmer 30 min or until tender: Drain
Warm cream and butter in pot; add potatoes and mash until smooth. Stir in parmesan and chives and season with salt and pepper. if desired. Cool

To make filling, Heat 1 Tbs oil in skillet over med heat. Add onions and cook 20 minutes or until golden

Preheat oven to 375F. Coat baking sheet with cooking spray. Set portobellos gill side up on baking sheet and drizzle with 1 Tbs oil. Roast 25 minutes or until tender. cool and then slice thin.

Toss wild mushrooms with remaining 3 Tbs of oil and garlic on separate baking wheet; season with salt and pepper if desired. Roast 20 min or until tender. Cool chop and toss with asiago herbs and onions.

Coat baking sheet and inside of 8 3-inch baking rings or 9 in pie pan Layer portobello slices on bottom of dish use half wild mushroom mixture to create second layer Use one third of potatoes to create third layer then add remaining mushroom mixture. Top with remaining potatoes shaping into a dome. Sprinkle each pie with pinch of parmesan. Bake 40 minutes or until golden. Let cool in rings 5 minutes use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen, lift off rings.

Mushroom-pinot noir Sauce ( to go over shepherd's pie)

1/4 oz dried porcini mushrooms
2 1/2 mushroom stock or prepared mushroom broth. (I will use liquid drained off dried mushrooms I have re constituted in pie recipe mixed with beef or chicken broth)
1/4 cup pinot noir or flaverful red wine
2 Tbs unsalted butter
1 1/2 Tbs all purpose flour
1 1/2 t of tamari

Soak porcini in 1/4 cup hot water 30 min. Drain and reserve liquid. Finely chop porcini and set aside

Bring mushroom stock wine and soaking liquid to boil in saucepan. Reduce heat and simmer 5 min

Melt butter in separate saucepan over med heat. Whisk in flour and cook 2 - 3 min whisking constantly. Whisk 1/2 cup mushroom stock into flour mixture to make paste
add remaining stock 1 cup at a time. Add chopped porcini and tamari sauce simmer 15 min. or until sauce is thickened, stirring often season with salt and pepper if desired.

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