Smoked Mushroom Roulade

Here is Chef Wyrick's recipe for the Smoked Mushroom Roulade that he mentions in his article Entertaining Non-Vegetarians. His second article in the series is coming soon!





Mushroom Roulade
Type: Main Dish Serves: 4
Time to Prepare: 30 minutes + 4 hours of marinade time

Ingredients

• 2 cups of cubed French bread
• 1 stalk of celery, sliced
• ¼ of an onion, chopped
• 1 tsp. of olive oil
• ¼ cup of walnuts
• ½ of a green apple, diced
• 1 tbsp. of paprika
• ¼ tsp. of salt
• ½ tsp. of freshly ground pepper
• ½ cup of vegetable stock
• 4 very large portabella mushrooms
• 2 cups of red wine
• 8 cloves of garlic, minced
• ½ tsp. of freshly grated nutmeg
• Olive oil for brushing
• Pinch of salt
• Apple wood chips for smoking the mushrooms
• Toothpicks
• Option: ¼ cup of green olives stuffed with sundried tomatoes for the stuffing

Instructions

1. Remove the stems and gills from the portabellas.
2. Mince the garlic.
3. Mix the garlic, nutmeg, and red wine together.
4. Marinade the portabella caps in the wine solution for at least 4 hours, covered.
5. Soak the apple wood chips in water for at least one hour.
6. Towards the end of the marinade, prepare the stuffing.
7. Chop the onion, slice the celery, and dice the apple.
8. Saute these on medium high heat in the 1 tsp. of olive oil until the onion starts to brown.