Categories: Recipes Date: Jan 23, 2012 Title: Wild Mushroom Grillades
Add Cajun Grain rice grits and fresh shiitake mushrooms to your farmers market shopping list for these Wild Mushroom Grillades, an innovative take on a classic New Orleans dish.
Place mushroom stems in a pot with 4 cups water. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes. Remove stems and reduce liquid by half. You now have about 2 cups of mushroom stock.
Sauté portobello mushrooms in oil for 4 to 5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add celery and onion to oil and wilt down for 4 to 5 minutes. Add garlic and cook for 1 minute. Then add flour to make a light roux. Add mushroom stock, vegetable stock, and red wine if desired; stir well to eliminate lumps. Add sautéed mushrooms, shiitake mushrooms, domestic mushrooms, tomatoes, tomato paste, roasted red bell pepper, cayenne, and thyme; stir to mix. Simmer over medium heat for 35 to 40 minutes. Season with salt and pepper. Serve over grits or rice.
Recipe compliments of Chef David Bockstruck, Martin Wine Cellar