Tuesday, April 29, 2014

Cap

Portobello Mushroom and Crab in Puff Pastry_DSC3738

Deja-vu, I think I have already seen this before…while my husband is working on this Portobello mushroom creation. I can’t shake the feeling of familiarity… it’s not identical but fraternal twins of one I made before…Stephen King? Return of  Dome recipe?….Hmmm.

However, this chef Chris Czarnecki of The Joel Palmer House recipe placed my ’dome’ dish as a cousin once removed rather than next of kin. The rich and creamy sauce and the Portobello’s wholesomeness stands alone as an impressive main course._DSC3733

The size of the portobello was huge and thick, end up cutting in 4ths. With the absence of truffle oil and other substitute, perhaps it didn’t achieve a perfect 10, nonetheless, you leaned well grasshopper…I mean my dear.

Ingredients and Instruction makes 4 servings (Print Recipe Here) ( in parentheses was what he actually used)

Sauce

  • 1/2  cup fish stock (Japanese dashi)
  • 1 bay leaf
  • 1 medium onion, halved and thinly sliced
  • 1/2 teaspoon ground white pepper
  • 1/4 cup dry white wine
  • kosher salt
  • 4 ounces tomato paste (2 ounces)
  • 2 cups heavy whipping cream (1 cup)
  1. Combine stock, bay leaf, onion, pepper and wine in a medium, heavy bottomed saucepan at medium- high heat._DSC3702
  2. Season to taste with salt and bring to a boil then reduce the heat to simmer. Cook until the onions are translucent, 5 to 7 minutes.
  3. Whisk in tomato paste and cream and simmer until sauce has thickened. 5 minutes.
    _DSC3705
    The onion looks like noodles.

Portobello Wraps

  • 4  4 to 5 inches diameter Portobello mushrooms, brushed clean, stems removed
  • 1  1 pound package frozen puff pastry thawed (takes about 40 minutes to thaw)IMG_1087
  • Flour for dusting
  • 4 ounces Havarti cheese, cut into 1 ounce portions
  • 4 ounces Dungeness crab meat, divided
  • 1 egg beaten with whipping cream below in a small bowl.
  • 1 tablespoon heavy whipping cream
  • White truffle oil
  1. Preheat oven to 400F. Line the baking sheet with parchment paper and place Portobello mushrooms, gills facing up. Bake for 10 to 20 minutes, until tender. Set aside mushroom but keep oven on._DSC3710
  2. Unroll the thawed pastry and cut into 6-inch squares. Dust work surface with flour. Roll each square out with rolling pin so that you can wrap around a Portobello cap, approximately  7 inches square.
  3. In a center of the pastry, place 1 ounce of cheese, and a fourth of the crab meat. Top with baked Portobello cap, gills facing down._DSC3712_DSC3713_DSC3715
  4. Fold each corner of the puff pastry up and over the stack so that none of ingredients is exposed. Pinch the edges together. repeat the rest._DSC3718_DSC3719
  5. Turn over the wraps and put on the parchment lined baking sheet seam side down. Brush with egg mixture all over. Bake for about 30 minutes, until golden brown._DSC3725
  6. Divide warm sauce in 4 bowls, drizzle with truffle oil. Place pastry on top and serve immediately._DSC3727_DSC3731

 

Relic of Easter…I gave some away but we still had left over ham. Put roughly chopped ham on the tomato along with cheese and bread crumbs bake in the toaster oven for 10 minutes (385F). Voila! We relished this for breakfast._DSC3656_DSC3661

Sadly with accelerated speed, April passed by…Cinco de Mayo, Japanese Children’s Day is just around the corner. I made carp windsock sushi.._DSC3198

May health and success be upon all children!

 

 

 

26 comments:

  1. I do love Portobello mushrooms and this is a a very nice way to serve them. I like the crab and creamy sauce with them, I know my kids would too.
    The sushi looks wonderful...like a work of art.
    Have a beautiful day. Blessings, Catherine xo

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    1. Thank you Catherine. I'm enjoying your blog.

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  2. Your puff pastry mushroom dish is making me drool, and your precious sushi made me say, "Awwwww".

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    1. Thank you Jalna. It was fun to watch him cook. I will make the wrap little bit neater but he's a guy so....

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  3. The artist in you always comes out in your cooking:)

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    1. Thank you Annie! Your garden already looking fantastic!

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  4. I made portobellos as burgers and we loved them. I am sure these little parcels were equally tasty!

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    1. Thank you Katerina. I saw your portobello burger post. Looks fantastic. I wrote comment twice but rejected by capcha. I 'm not sure what I'm doing wrong. I have to ask my husband about that.

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  5. I like using portobello mushrooms in my cooking. They get so juicy and tasty.

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    1. Thank you very much. I like this mushroom too.

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  6. Anything with pastry, I am SOLD. That carp windsock sushi looks so lovely.

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    1. Thank you so much Angie. I love your blog!

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  7. What a gorgeous culinary creation! I love the combination of crab and mushroom and the buttery puff pastry... And the way you have served it is particularly elegant. I am still waiting for sweet summer tomatoes to be able to bake them. You have made me tomato-hungry!

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    1. Thank you Sissi! I lean a lot form your blog. Thank you!

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  8. I don't mind having this delicious deja vu. Although it looks big, I think I can eat two of the quarters :p

    Happy Children's Day to you too!!! I like your sushi! You are very creative :D

    Btw, thanks for letting me know the changes that you have made. After my trip, I have bought a Japan-made mandolin slicer immediately from ebay to cut apples in perfect matchsticks... Now, waiting for it to arrive. Can't wait to bake the recipe... For an apple event, I like to post it in Sep 2014... So many months to go, can't wait :p

    Zoe

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    1. Welcome home! How was that trip?
      Thank you very much for your comment.

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  9. Getting good with those pics! You almost convinced me to eat crab. Almost. :)

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    1. Thank you Rebecca. You're awesome!

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  11.  こんにちは。昨日まで旅に出かけていました。 オレゴン州で見る鯉のぼりは素晴らしいですね。鯉のぼりのお寿司もとても美味しそうです。

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    1. 今先ほどあなたのブログ覗いてきました。美しいところですね。いつも楽しみにしています。良く旅されてうらやましいです。

      コメントありがとうございます。

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  12. Oh wow - that looks amazing... I'd never have thought of wrapping up a portobello like that and cooking it in pastry... I will make it for my life one day for her birthday perhaps. They sell crab in the local store - hooray!

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    1. Thank you so much Charles. I hope you and your family is doing well in Sweden. I can't wait for my husband's niece to send us some pictures of your country.

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  13. That looks ever so mouthwatering! A great dish. And those tomatoes are droolworthy too.

    Cheers,

    Rosa

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    1. Thank you Rosa. I'm enjoying all your beautiful images every week.

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