A Succulent Portobello
Mushroom & Potato
Stew
in a Sealed Casserole
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|
Degree of
Difficulty: |
Easy |
|
Cost: |
Medium |
|
Time
Needed: |
20
minutes |
|
Baking
Time: |
45
minutes to 1 hour |
|
Serves: |
4 |
|
|
|
|
Ingredients: |
For
the Stew |
|
2 |
Portobello
mushrooms cut into 1/4 inch thick pieces |
|
3 pounds |
Potatoes |
|
2 |
Garlic
cloves, finely minces |
|
1 |
Onion,
split in half and minces |
|
1/2 cup |
Carrots,
coarsely minced |
|
1/2 cup |
Celery,
coarsely minced |
|
1 small |
Ear of
fresh young corn, kernels cut from the cob |
|
1 sprig |
Thyme |
|
1/2 + 1/2
tablespoon |
Olive oil |
|
1 cup |
Dry white
wine |
|
|
Salt and
freshly ground pepper |
|
|
For the Spinach salad
|
|
1
tablespoon |
Sherry
vinegar or Balsamic vinegar |
|
1/2
teaspoon |
Dijon
mustard |
|
3
tablespoons |
Virgin
olive oil |
|
1 small |
Garlic
clove, minced |
|
1
tablespoon |
Shallot, chopped
finely |
|
3/4
pounds |
Young
spinach, washed, dried and stemmed |
|
|
For
the seal |
|
1 cup |
Flour |
|
1/2 cup |
Water |
|
1 1/2
tablespoon |
Oil |
Special
equipment suggested:
1 medium
sized ovenproof earthenware terrine or casserole with lid
Preparation:
Place the Portobello
mushrooms in a sautŽ pan with 1/2 tablespoon olive oil and cook over high heat
for about 4 to 5 minutes, until the liquid is evaporated. Set aside and let
cool. Preheat the oven to 400 degrees F. Peel and wash the potatoes, slice them
thinly and evenly into rounds 1/8 inch thick. Transfer the potatoes into a
large mixing bowl. Add the garlic, onion, carrot, celery, corn, thyme and
Portobello mushroom. Season the vegetables and toss gently.
Using 1/2
tablespoon olive oil, grease lightly an earthenware terrine. Transfer the
potatoes into the terrine. Pour on the white wine and add enough water or
vegetable broth to barely cover the top of the potatoes. Cover the terrine.
New seal
the join between lid and terrine hermetically and to prevent the cooking liquid
from evaporating, make a paste by blending the flour, water and oil. Form into
a rope shape and press it onto the rim of the terrine to seal completely.
Transfer to the oven for about 45 minutes t o1 hour. By this time the potatoes
should be beautifully tender. Cut around the lid to break the pastry seal and
lift off the cover. Serve directly from the terrine. What a delicate aroma!
Note:
Serve a
young spinach salad on the side and fresh rustic bread, such as Black Olive
Bread.
Spinach
Salad:
To prepare
the vinaigrette, whisk together the vinegar, mustard, salt and pepper in a
mixing bowl. Whisk in the olive oil, garlic and shallot until emulsified. Toss gently the spinach leaves with the
vinaigrette and adjust the seasoning if necessary
Hubert
Keller
Chef /
Owner