Smoked Mushroom Roulade
4 very large portobello mushrooms
8 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
2 cups red wine
Olive oil for brushing
Pinch of salt
2 cups of cubed whole wheat French bread
1/4 of a white onion, chopped into 1/4-inch pieces
1 stalk of celery, 1/4-inch slices
1/2 of a green apple, chopped into 1/2-inch pieces
1 teaspoon olive oil
1 tablespoon smoked paprika
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable stock
Apple or mesquite wood chips for smoking the mushrooms. (If you're using a grill, soak for an hour. Don't soak if you're using the oven smoking method described below.)
1. Marinate the mushrooms in advance. Start by removing the stems and gills from the portobellos. Mince the garlic and grate the nutmeg, then mix both with red wine. Marinate the portobello caps in the wine solution for at least 4 hours, covered.
2. Near the end of the marinade process, prepare the filling. (Takes about 20 minutes.) Cube the French bread and set it aside.
3. Chop the onion, slice the celery and dice the apple. Sauté the onion and celery on medium heat in the 1 teaspoon olive oil until the onion starts to brown, then add the apple and sauté for another 2 minutes.
4. Add the cubed French bread, paprika, salt and pepper. Reduce the heat to medium, and sauté for about 5 minutes.
5. Add the vegetable stock. Cook for another 5 to 7 minutes, then remove from heat.
6. Smoke the mushrooms. If you have a charcoal grill, light it with the soaked apple chips. Take the portobello caps out of the red wine marinade. Brush with olive oil and sprinkle with a touch of salt. Place on the grill until they are soft and pliable. If you don't have access to a grill, you can either buy a smoker bag from a cooking store or online, or make one of your own with foil. Using a large piece of foil, add the dry chips (don't soak the chips if you use this method) and the mushrooms. Seal to make a pouch. Bake the foil pouch or the smoker bag at 375 degrees for 25 minutes.
7. Assemble the mushroom roulade. Use about 3 tablespoons of filling per mushroom, depending on their size. Wrap the mushrooms around the filling and pierce the mushrooms with toothpicks at a diagonal at the point where the ends meet to hold them together.
Chef Jason Wyrick has been chosen as VegCooking.com's October, 2005, Chef of the Month, putting him in company with Chef's such as Eric Tucker from the Millenium Restaurant and Ann Gentry from Real Foods Daily. He has also been featured across the state in the Arizona Republic and has been featured on ABC's local morning show, Sonoran Living Live. Be sure to check out his informative website, The Vegan Culinary Experience.