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lurkittyIt was a very good day. I got up and started cooking again at 0700 and finished everything I wanted to make. Here is the piece de resistance:
Portobello Welligton:
1/2 lb Oyster mushrooms, chopped
1/4 cup roasted salted cashews
1 leek, chopped
4 cloves garlic, chopped
1 thai hot pepper, chopped
olive oil
1/2 tsp soy sauce
1/2 tsp salt
1 tsp cumin
1/2 tsp white pepper
1/2 freshly ground black pepper
1 tsp sweet basil, chopped
4 Portobello mushrooms
24 Fillo Leaves
Preheat oven to 350. Saute Oyster mushrooms, cashews, garlic, pepper and spices in the olive oil until leek is carmelized. Drain and allow to cool. Remove Stem from Portobello mushrooms and sear. Assemble Wellington in a loaf pan by layering overlapping leaves, two at a time, brushing with olive oil between each layer, such that the ends of the leaves are hanging off each of the four side of the pan. Place the oyster mushroom mixture in the lined loaf pan first, then two Portobello mushrooms gills up, then two gills down. Fold the short side flaps of fillo in, moisten with water, then one long side, moisten, then the last long side. Gently turn the loaf out onto a baking dish and brush the top with olive oil. Bake for 30 minutes or until brown.
I have to brag that my nephew the Cordon Bleu Chef declared this the best dish of the day, over his own turkey that he had just declared the best he had ever made....
My other little nephews, ages 3 and 5, ran around the slamming into people giving them hugs and creating general chaos. I mostly stayed in one place in the kitchen. My Mom was beaming -- happy to have almost all the family there (one sister couldn't make it).
My Dad ate more than he'd eaten in a week. He kept it down at least while we were there, so that was good -- he's getting some nutrition out of it. He is very weak, but was happy.
It was a good day.
There. I put the cashews in.
Portobello Welligton:
1/2 lb Oyster mushrooms, chopped
1/4 cup roasted salted cashews
1 leek, chopped
4 cloves garlic, chopped
1 thai hot pepper, chopped
olive oil
1/2 tsp soy sauce
1/2 tsp salt
1 tsp cumin
1/2 tsp white pepper
1/2 freshly ground black pepper
1 tsp sweet basil, chopped
4 Portobello mushrooms
24 Fillo Leaves
Preheat oven to 350. Saute Oyster mushrooms, cashews, garlic, pepper and spices in the olive oil until leek is carmelized. Drain and allow to cool. Remove Stem from Portobello mushrooms and sear. Assemble Wellington in a loaf pan by layering overlapping leaves, two at a time, brushing with olive oil between each layer, such that the ends of the leaves are hanging off each of the four side of the pan. Place the oyster mushroom mixture in the lined loaf pan first, then two Portobello mushrooms gills up, then two gills down. Fold the short side flaps of fillo in, moisten with water, then one long side, moisten, then the last long side. Gently turn the loaf out onto a baking dish and brush the top with olive oil. Bake for 30 minutes or until brown.
I have to brag that my nephew the Cordon Bleu Chef declared this the best dish of the day, over his own turkey that he had just declared the best he had ever made....
My other little nephews, ages 3 and 5, ran around the slamming into people giving them hugs and creating general chaos. I mostly stayed in one place in the kitchen. My Mom was beaming -- happy to have almost all the family there (one sister couldn't make it).
My Dad ate more than he'd eaten in a week. He kept it down at least while we were there, so that was good -- he's getting some nutrition out of it. He is very weak, but was happy.
It was a good day.
There. I put the cashews in.
