RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Portobello Mushrooms w/Spinach Souffle & Potato - pareve
This sounds like a wonderful side dish or a main entree for a vegetarian Passover. It has some do-ahead possibilities. The spinach mixture could be prepared a day in advance. The mushrooms must begin marinating a day in advance. Is blanching the potato slices three minutes enough to keep them from turning color so the whole dish could be assembled in advance? Opinions, please (and Brian keeps assuring us we have plenty of those!). Karen Selwyn * * * * * * * * * PORTABELLA MUSHROOMS WITH SPINACH SOUFFLE AND POTATO Developed by chef Michael Miller, Quality Kosher Catering Southfield, MI Mushrooms: 2 large portabella mushroom caps, cleaned 2 tablespoons balsamic vinegar Souffle: 2 tablespoons olive oil 1 small Vidalia or Spanish onion, peeled, ends removed, minced 1 tablespoon minced fresh garlic 1 pound fresh spinach, tough stems removed, washed well 2 extra-large eggs 1/2 cup matzo meal 1/2 cup water 1/2 cup extra-virgin olive oil Freshly chopped fennel leaves to taste 1 to 2 teaspoons salt 1/2 to 1 teaspoon white pepper 1 teaspoon paprika Potato: 1 to 2 large baking potatoes, peeled 5 cups water 1/2 teaspoon olive oil Place the mushroom caps in a large, shallow dish. Drizzle with balsamic vinegar; set aside and allow to marinate at least 12 hours or overnight. This allows the balsamic vinegar to permeate. Grill or broil the mushroom caps for 2 to 3 minutes on each side. Remove, cool and thinly slice horizontally. At cooking time, heat 2 tablespoons ofolive oil over medium-high heat in a large, deep skillet or pot large enough to hold the spinach. Add the onion and garlic and cook until softened, about 5 minutes. Add the spinach and cook until the spinach reduces and is wilted. The yield of the spinach will depend on how much it is cooked down. Remove from the heat and set aside to cool. Then coarsely chop the spinach mixture and place it in a medium bowl. Add the eggs, matzo meal, water, extra-virgin olive oil, fennel, salt, white pepper and paprika. Stir well to combine. Preheat the oven to 350 degrees. Slice the potatoes (you'll need about 8 to 10 slices per layer) into 1/8-inch vertical slices. Bring the 5 cups of water to a boil in a saucepan over high heat. Place the potato slices in the boiling water and blanch for 3 minutes. Gently drain the potatoes and rinse under cold water. Lightly oil a 4-by-6-inch baking dish. Line the bottom and sides of the dish with about half (8 to 10 slices) of the potato slices. Cover that layer with two halves of the portabella mushrooms. Spoon the spinach mixture over the mushroom layer. Top with the remaining mushrooms. Place the remaining potato slices over the mushrooms, tucking in the edges. Brush the top lightly with a little olive oil. Bake, uncovered, for 35 to 45 minutes or until the potatoes are golden. Remove from oven and serve. Makes 4 servings.
