Exclusive Recipes from Chef Ryan Scott’s New Cookbook “One to Five”

October 24, 2016:

The portobello mushroom is no mere stand-in for meat – it’s a juicy replacement that truly stands out on its own.  It has kind of a bad rap from its overuse in the eighties, but it definitely deserves to remain in the limelight.  A tight vehicle for flavor, the portobello can be cooked in so many different ways and really clings to any ingredients that you use with it.  Marinate and roast some portobellos in my fine brine, and you’ll be on your way to creating a palette of sensational ‘shroom dishes.

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Mozzarella-Stuffed Crispy Portobello Burgers

Hands-on: 15 minutes          Total Time: 25 minutes          Serves: 2

Ingredients:

  • 2 Marinated and roasted portobellos
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 3/4 cup all-purpose flour
  • 1 tablespoon ranch dressing mix, such as Hidden Valley
  • 2 large eggs, beaten
  • 1 cup panko (Japanese-style breadcrumbs)
  • Canola oil, for frying
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon black pepper
  • 2 hamburger buns of your choice
  • 1/4 cup Thousand Island Dressing
  • 1/4 cup dill pickle chips
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, cut into 4 (1/4″ thick) slices

Instructions:

  1. Cut a slit in a thick side of each mushroom cap to form a pocket.  (Do not cut them in half.)  Carefully stuff 1/4 cup of the mozzarella into each mushroom pocket with your fingers or a spoon, pressing and flattening the cheese as you stuff.  (Do not overstuff; see Note).
  2. Stir together the flour and ranch dressing mix in a small bowl.  Put the eggs in a second bowl and the panko in a third bowl.  Dip both sides of each mushroom in the flour mixture; then dip in the eggs, and then dredge in the panko.  (Make sure the mushrooms are thoroughly coated in the panko.)
  3. Preheat the oven to 375°F.  Heat 1/2 inch of the oil in a medium saucepan over medium until sputtering.  (If a few panko crumbs dropped in the oil turn golden quickly, you’re ready to fry.)  Fry the mushrooms, flipping them frequently and keeping a close eye on them, until they turn golden and the cheese starts to melt, 4 to 5 minutes.  Transfer to an aluminum foil-lined baking sheet, and bake until the cheese is fully melted, about 5 minutes.  Transfer to a paper-towel-lined plate, and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  4. Slather the top and bottom halves of each bun with 1 tablespoon Thousand Island Dressing.  Layer each bottom half with the pickles, lettuce, and 2 tomato slices.  Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.  Top with the friend mushrooms and the bun top.

Note: This can be messy.  Chill the burgers for 30 minutes after stuffing them with mozzarella to let them set up if you prefer a neater burger.

 

Portobello Ranch Fries

 Hands-on: 10 minutes          Total Time: 15 minutes          Serves: 4

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon ranch dressing mix, such as Hidden Valley
  • 3 large eggs, beaten
  • 1 1/2 cups panko (Japanese-style breadcrumbs)
  • 4 Marinated and Roasted Portobellos
  • Canola oil, for frying
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Portobello-Olive Mayo for serving (see below)

Instructions:

  1. Stir together the flour and ranch dressing mix in a shallow dish.  Put the eggs in a second shallow dish, and the panko in a third shallow dish.  Working with a few mushroom strips at a time, dredge them in the flour mixture, and then dip them in the eggs, shaking off the excess.  Dredge the mushrooms in the panko (be sure the mushrooms are thoroughly coated).
  2. Heat 1/2 inch of the oil in a medium skillet until the oil is sputtering.  (If a few panko crumbs dropped in the oil turn golden quickly, you’re ready to fry.)  Fry the mushrooms, flipping frequently, until golden, 2 to 3 minutes.  Transfer them to a plate lined with paper towels, and sprinkle with the salt and pepper.  Serve with the flavored mayo.

Portobello-Olive Mayo

Ingredients:

  • 2 Marinated and roasted portobellos
  • 1/4 cup Nicoise olives, pitted
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon refrigerated garlic paste (from tube)
  • 1/2 teaspoon kosher salt

Instructions:

  1. Process the chopped mushrooms and the olives in a food processor until smooth.  Add the mayonnaise, lemon juice, garlic paste, and salt, and process until combined.  Refrigerate in an airtight container for up to 3 days.

 

Marinated-and-Roasted Portobellos

Hands-on: 10 minutes          Total Time: 1 hour 30 minutes          Makes: 6

Ingredients:

  • 1/4 cup minced red onion
  • 3/4 cup olive oil
  • 1/4 cup dry white wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon refrigerated garlic paste (from tube)
  • 6 portobello mushrooms, cleaned, stems removed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Whisk together the onion, olive oil, wine, red wine vinegar, soy sauce, balsamic vinegar, lemon juice, and garlic paste in a 13-x-9-inch baking dish or roasting pan.  Add the mushrooms to the marinade, turning them to coat both sides.  Cover and chill for 1 to 3 hours.
  2. Preheat the oven to 400°F.  Put the mushroom caps, gill sides up, on an aluminum foil-lined baking sheet, and bake until tender, about 20 minutes.  Sprinkle with salt and pepper.

 

Bello Ghanoush

Hands-on: 10 minutes          Total Time: 20 minutes          Makes: 6

Ingredients:

  • 3/4 cup olive oil
  • 1 large eggplant, diced (about 5 cups)
  • 1 medium-sized yellow onion, diced
  • 1/2 tablespoon kosher salt
  • 2 tablespoons refrigerated garlic paste (from tube)
  • 1/2 teaspoon red chile flakes
  • 2 Marinated and roasted portobellos
  • 1/4 cup tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 2 dashes of hot sauce, such as Tabasco
  • 1 cup very cold water, plus more if needed
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon toasted sesame seeds

Instructions:

  1. Heat the oil in a large saucepan over medium.  Add the eggplant, onion, and salt, and cook, stirring often, until caramelized and tender, about 10 minutes.  Add the garlic paste and chile flakes, and cook 1 more minute.
  2. Transfer the eggplant mixture to the bowl of a food processor, and add the chopped mushrooms, tahini, lemon juice, and hot sauce.  Process until finely chopped.  With the food processor running, drizzle in the very cold water, and process until smooth, adding more water if necessary.  Serve hot or cold, topped with the mint and toasted sesame seeds.  Store in the refrigerator for up to 1 day, covered tightly with plastic wrap.

 
 

 

 

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