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1
Remove gills and stems from portabellos.
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2
Place on an oiled sheet tray with salt and pepper and bake in a 400 F oven for 15 minutes.
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3
Remove and cool.
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4
Roast zucchini or asparagus using this same method.
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5
To caramelize onions, place chopped onions in a saute pan with 1 T of oil over medium heat and cook until translucent, about 5 to 8 minutes.
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6
Deglaze with 1/4 cup sherry, lower heat and cook until tender and sweet.
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7
Season with salt and pepper.
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8
Cool.
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9
Place cooled mushrooms on a clean working surface (stem side down) and with a sharp knife, butterfly each mushroom, opening them flesh side down.
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10
Leave 3/4-inch at the end, open mushroom like a book.
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11
To fill each mushroom, place 2 T of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
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12
Roll mushrooms around filling ingredients.
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13
Each should look like a big fat cigar.
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14
Tie roulades with blanched chives or blanched leek tops.
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15
Potato Cake: After boiling potatoes and yams separately, saute diced onions and leek with 1 T oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft.
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16
Season with salt and pepper.
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17
In a mixer with a paddle, add potatoes and yams and mix on low speed.
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18
Gradually add onion mixture and bread crumbs.
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19
The potato mixture should be rustic, not mashed potatoes.
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20
Season as desired.
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21
Remove from mixing bowl and form into cakes as you would a hamburger patty.
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22
Mushroom Demi-Glace: Place mushroom stems and gills in a baking pan along with onions, garlic, carrots and herbs.
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23
Sprinkle with oil.
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24
Cover with foil, and bake for 30 minutes at 375 degrees F, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
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25
Remove from the oven, reserve wine and place the solid ingredients in a blender with water (do this in several batches).
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26
Blend well, until you achieve a watery paste.
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27
Pass blended mixture through a fine sieve.
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28
Finally, put the strained sauce in a pan with reserved red wine and reduce to a syrup like consistency.
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29
Season sauce well.
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30
Final Preparation and Serving: Place roulades and potato cakes on a sheet tray and place in a 350 F oven for 10 minutes.
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31
Meanwhile, warm mushroom demi.
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32
Place a small ladle of mushroom demi in the center of each plate.
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33
When potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
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34
Ladle a little demi sauce on each of the roulades and top with fried leeks.
