Mushroom Day – Saturday, January 7th
Grilled Portabella Sandwich
presented by
Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology
Ingredients:
12 ea Portabella Mushrooms
24 ea Focaccia cut into 6 inch squares
12 oz Hummus ( See accompanying recipe )
3 oz Onion, Purple, sliced thinly
24 ea Basil Leaves
12 ea Leaf Lettuce
12 ea Cheese, Asiago
Marinade:
4 fl oz Balsamic Vinegar
8 fl oz Olive oil
tt Salt and Black Pepper
Procedure:
1. Marinade cleaned stemmed, gilled, and peeled mushroom caps
2. Marinade for at least a few hours
3. Grill caps
4. Have hummus made in advance
5. Toast foccacia
6. Build your sandwich by spreading hummus on one slice of bread, arrange your basil leaves, your portabella, leaf lettuce, sliced onion, and cheese
7. Can be served as a sandwich luncheon item or cut smaller for hors d oeuvres
8. As an option you may bake and toast in an oven and serve warm
Serves 12
Hummus
presented by
Mike Ditchfield
Chef Instructor
Pennsylvania College of Technology
Ingredients:
1 lb Garbanzo beans2
2 oz Tahini paste
1 tbs Garlic, fine chopped
2 fl oz Lemon Juice
2 fl oz Olive oil
1 ea Red Pepper, Roasted, chopped
1 t Salt
1/4 t Ground white pepper
Preparation:
1. Roast red pepper, shock in ice water, and peel charred skin
2. Chop red pepper
3. Combine all ingredients in a food processor and puree smooth
4. Use as dip or spread
Serves 12
Roasted Potato Gnocchi with Local Mushrooms and Leeks
presented by
Mike Isabella
Bravo’s Top Chef All-Stars Runner-Up and Chef/Owner, Graffiato, Washington, DC
Serves 4
Ingredients for Gnocchi:
4 large Idaho potatoes, washed
1 ½ cups all-purpose flour
2 large egg yolks, beaten
¼ cup zested parmesan cheese
1 teaspoon salt
Ingredients for Local Mushrooms and Leeks:
2 tablespoon canola oil
1 tablespoon extra virgin olive oil
1 pound local mushrooms; cleaned and cut into 1 inch pieces
½ teaspoon coarse kosher salt
1 medium to large leek
3 tablespoons butter
2 sprigs lemon thyme
¼ cup zested parmesan cheese
2-3 borage for garnish
Directions:
1. Preheat the oven 425ᵒ.
2. Prick each potato several times with a fork and place on baking sheet. Bake for 1 hour.
3. Remove the potatoes from the oven and let cool for 10-12 minutes just until you can handle them.
4. Cut each potato open length wise and scoop out the flesh. Pass the flesh through a potato ricer into a mixing bowl.
5. Stir in 1 cup of the all-purpose flour, egg yolks, parmesan cheese and salt. Using your hands, mix until all ingredients are just combine but make sure not to over work the dough or the gnocchi will become tough.
6. Roll the mixture out into 12 inch by ¾ inch ropes. Sprinkling with the remaining flour so it does not stick.
7. Cut into ¾ inch sized pieces. Place them on a flour dusted sheet tray and refrigerate until you are ready to cook.
8. Bring a large pot of salted water to a boil.
9. Meanwhile; heat the canola oil and extra virgin olive oil in a large sauté pan over medium high heat. Once the oil is hot, add the mushrooms and toss to evenly coat and then season with the kosher salt. Let the mushrooms sear for around 1 minute before stirring. Stir every so often for approximately 15-20 minutes or until the mushrooms are cooked and tender
10. While the mushrooms are cooking; rinse the leeks under cold running water. Cut them in half lengthwise and then in 1/8 inch slices crating half moon shape pieces. Place the cut leeks in a colander and rinse under cold running water again to remove any remaining dirt. Pat dry with a paper towel.
11. Add the leeks to the mushrooms and cook for 2-3 minutes longer.
12. Meanwhile; drop the gnocchi in the water and cook until they all float, approximately 1-2 minutes. Remove with a slotted spoon and set aside.
13. Add the butter to the mushrooms and leeks and let melt slightly. Then add the cooked gnocchi along with ¼ cup cooking water and the lemon thyme leaves. Toss to combine and transfer to a large serving dish. Garnish with the zested parmesan cheese and borage.
Egg Noodles with Broccoli Rabe, Local Mushrooms, Provolone
presented by
Mike Isabella
Bravo’s Top Chef All-Stars Runner-Up and Chef/Owner, Graffiato, Washington, DC
Serves 4
Prep Time = 55-60 minutes
Bake Time = 40 minutes
Ingredients:
4 quarts water
2 tablespoons plus 1 ¼ teaspoon coarse kosher salt
2 tablespoons granulated sugar
3-4 stems broccoli rabe (with leaves and florets)
2 tablespoon extra virgin olive oil
½ pound local mushrooms
1 tablespoon minced garlic
¼ teaspoon red chili flake
¼ pound dried fettuccini egg noodles
2 whole large eggs
½ cup ricotta cheese
½ cup whole milk
¼ cup mascarpone (at room temperature)
1 ½ cup grated provolone cheese
Directions:
1. Preheat the oven to 375ᵒ.
2. In a large pot; bring the water, 2 tablespoons of the kosher salt and sugar to a boil. On the side, set up a bowl with water and ice.
3. Trim off 2 inches of the broccoli rabe stem and discard. Cut the remaining stem, leaves and florets in half then add to the boiling water and cook for 1 minute. Transfer with tongs to the ice water until chilled. Reserve the cooking water in the pot for later use. Remove from the ice water and tightly squeeze out all of the water. Coarsely chop into bite size pieces and set aside.
4. Heat the extra virgin olive oil in a large sauté pan over medium high heat. Once the oil is hot, add the mushrooms and toss to evenly coat and then season with ¼ teaspoon kosher salt. Let the mushrooms sear for around 1 minute before stirring. Stir every so often for approximately 12-14 minutes or until the mushrooms are cooked and tender. Then add the garlic and red chili flake then cook for 2 minutes; be sure not to burn the garlic.
5. Toss in the chopped broccoli rabe and cook for 2 minutes longer. Transfer the mixture to a mixing bowl and set aside to cool.
6. Return the water to a boil and add the egg noodles; cook until al dente. Drain then toss with the mushroom mixture and continue to let cool.
7. Meanwhile; combine the eggs, ricotta cheese, milk, mascarpone, and remaining 1 teaspoon kosher salt into a blender and puree for around 30-45 seconds or until smooth.
8. Add the mixture to the mixing bowl along with 1 cup grated provolone and toss to evenly distribute the ingredients.
9. Transfer to an 8X8 greased baking dish; top with the remaining ½ cup grated provolone and place the baking dish on a sheet pan before baking.
10. Bake for 35-40 minutes or until the dish is heated through and the sauce has set.
11. Remove from oven and let set for 5 minutes before serving.
Roasted PA Mushroom Salad with Watercress, Butternut Squash, and Keswick Creamery “Blue Suede Moo” Cheese
presented by
Robert Dacko
Executive Chef
Home 231 – Harrisburg, PA
Yield: 1 Salad
Ingredients:
1 bunch watercress, trimmed
1 portabella cap, medium size, cleaned
¼ cup butternut squash, large dice
2 oz Keswick Creamery “Blue Suede Moo” cheese, crumbled
5 slices red onion, thin sliced, cross section
2 oz balsamic vinaigrette
2 cups buttermilk
2 cups cornstarch
2 cups AP flour
Method:
1. Toss cleaned portabella caps in reserved balsamic vinaigrette. Season and grill until cooked through. Remove from the grill and marinate in more balsamic vinegar. Cool. Slice thin, and reserve.
2. Sauté cleaned, diced squash in sauté pan with butter. Achieve medium cartelization on squash till barely cooked through. Lay out on tray, cool, and reserve.
3. Soak thinly sliced red onion in buttermilk for 15 – 20 minutes. In small batches evenly coat in mixture of cornstarch and AP flour. Vigorously toss until evenly and lightly coated. Immediately fry at 325 degrees until a light golden brown. Season with salt, and lay out on paper or fry boards to cool. When cool, wrap tightly with plastic wrap.
To assemble the salad:
In a mixing bowl add watercress, sliced mushrooms, roasted squash, crumbled blue cheese.
Toss with vinaigrette. Season with salt and pepper. Place in salad bowl building height with salad.
Place the onion on top.
Filet lo Mein
presented by
Travis Mumma
Executive Chef
Café Fresco – Harrisburg, PA
Ingredients:
For the sauce:
1/2 c light soy
3 oz. chinese rice wine (michiu) lowest alcohol is better
pinch of black pepper
1/2 oz toasted sesame oil
1 oz fish sauce
1/2 c oyster sauce
1 1/2 T sugar
1 1/2 c chicken stock
1/2 T hoisin sauce
1/2 t chili oil
1 t fresh ground ginger
1 t chopped garlic
2 t sambal (spicy chili sauce)
For the filet:
2 pounds thinly sliced filet mignon (beef tenderloin)
Flour and cornstarch for dusting filet (2 parts cornstarch 1 part flour)
olive oil to sauté filet
6 T cornstarch/water slurry
your favorite mixed vegetables sliced thinly ( carrot, scallion, bean sprouts, edamame, assorted mushrooms, of course.)
1-2 pounds of lomein noodles (cooked till tender)
toasted sesame seeds for garnish
Preparation:
1. Mix all ingredients needed for the sauce together.
2. Lightly dust 5 oz filet, sauté in the olive oil lightly to medium-well doneness, add vegetables, toss, add 4-5 oz of the sauce and 1 T of the cornstarch slurry, simmer until thickened. Toss in a portion of the cooked, drained noodles, still warm if possible.
3. Plate and garnish with sesame seeds.
Serves 6
Roast Tenderloin of Beef Stuffed With
Fired Peppers, Spinach & Mushrooms
presented by
Paul Mach
Chef Instructor
Pennsylvania College of Technology
Yield: Six portions
Ingredients:
4 lb. beef tenderloin, trimmed of fat and silver skin, and butterflied evenly
3 each egg whites, beaten lightly
as needed salt and ground black pepper
2 tsp. fresh rosemary, chopped
2 tsp. fresh marjoram, chopped
1 each bag, baby spinach, blanched and shocked, well drained
1 c. roasted red peppers, drained well
¼ c. olive oil
1 lb. Wild Mushroom blend, stemmed and sliced thin
as needed salt and ground black pepper
2 tsp. fresh rosemary, chopped
2 tsp. fresh marjoram, chopped
Procedure:
Over high heat, sauté the mushrooms in the olive oil until they are wilted and nearly dry. Lay the mushrooms on a flat baking sheet and sallow them to cool completely. Repeat this process with the spinach.
Lay the butterflied beef on a flat work surface. Brush with egg white and season with the first herbs and spices.
Place the spinach in a thin layer over two-thirds of the beef. Top the spinach with an even layer of red peppers, and then an even layer of mushrooms on top of the peppers and spinach. Brush the mushrooms and vegetables with egg white. Roll up the beef, tucking the meat tightly around the cheese and vegetables. Tie the beef with cotton butcher’s twine or secure with toothpicks.
Season the outside of the beef with the remaining herbs and spices. Sear the beef in hot oil in a large sauté or frying pan over high heat. Place the seared beef on a roasting rack on a shallow-sided pan. Roast at 325°F for about 1 hour, or until a meat thermometer inserted into the center of the roast reads 140°F. Allow the meat to rest on the stovetop for about 20 minutes before removing the butcher’s twine and serving in slices. Serve with your favorite starch and simple brown Pennsylvania red wine sauce.
