Tag Archives: portobello mushroom tortilla cake

Petal Pusher

22 May

474ADBF5-3DF2-43A9-8ADC-FE86B7BAB1DB

We swooned after trying this tasty hors d’oeuvre at a gallery party. (Photo for cutting pattern only)

A mille feuille flour tortilla cake of portobella mushroom duxelles and asiago stayed with us. And we finally found the recipe in the newspaper archive from the 1990s.

The steamy tortillas became wonderfully noodle like, soft but not floppy. (although here’s a crepe version!)

The finished portobello mushroom tortilla cake with asiago cheese was served sliced into diamonds, arranged on platters like flower petals. Perfect party finger food.

Polkadots of smokey red pepper coulis topped each piece. Beautiful. ($36 per 2 dozen)

The same caterer also served mini duck confit-like tourtiere, topped with sweet spiced pomegranate sauce.

PORTOBELLA MUSHROOM AND ASIAGO TORTILLA CAKE

At Florentine, this many-layered savory is sandwiched together with the most delicious, aromatic mix of portobello mushrooms, asiago cheese and aioli. Serve in a pool of sweet bell pepper sauce.

Serves 8

1 package flour tortillas (about 12 burrito-size)

1 small red onion

300 g (or a bit more) portobella mushrooms

3/4 cup grated Asiago cheese

1/4 cup grated Parmesan

1/4 cup chopped fresh herbs (basil, oregano, thyme, parsley)

1/4 cup mayonnaise (preferably home-made)

Separate tortillas and set aside so you’re ready for quick assembly. In a food processor, chop red onion and mushrooms into a fine dice; Add fresh chopped herbs.

To assemble, spread one tortilla with a light coating of mayonnaise and sprinkle with mushroom mixture. Cover with another tortilla and sprinkle this layer with grated cheese and more mushroom mixture.

Repeat alternating layers until all tortillas are used up. Weight between two plates, with something heavy on top and refrigerate for at least one hour.

Cut into 8 wedges (would we cut the appetizer size at this point?! Thinking it will be firm from fridge)

Bake on a cookie sheet at 400F/200C for 15 minutes or until edges are bubbly and outside, browns.

Red Pepper Reduction

This ”reduction” technique yields a low-fat sauce that’s rich in flavor with more texture than some because one fresh bell pepper is pureed with the cooked mixture at the end.

3 fresh red bell peppers, washed and seeded

1 small onion, chopped (or half a medium onion)

1 cup chicken stock (or more if needed)

1/2 cup white wine

Chop two of the peppers and the onion into small dice. Add to wide saucepan with chicken stock and wine. Simmer, uncovered, about 20 minutes or until thoroughly tender and some of liquid has evaporated.

Toss into blender or food processor with remaining pepper, chopped roughly, and puree until smooth.

Season with salt and pepper. Return to heat to warm to serving temperature. If too liquid, simmer until reduced a bit more.

 

“it is another fusion cuisine that never confines the chef or diner but frees them to explore an uncharted course – particularly at Florentine on 8th Street S.W., where chef Aaron Creurer resists being shoehorned into a food fad, instead acknowledging the influence and asserting his own interpretation.

“For Creurer, New World Cuisine is more of an attitude: ”Seasonal products are very important to us. We look at what’s available, research out new trends and then integrate them into our menu.”

“For inspiration, the energetic chef scans the horizon with one eye on new experiences and another to how Calgarians are affected by their own weather and desire to cosy up to comforting French Bistro and Italian fare in fall/winter, and celebrate with Mediterranean zest on a windy summer day.

“Still, there are hints of the New World flavors at work: ”Some ideas,” he offers, ”might be seared Chilean Sea Bass encrusted with Chinese pepper salt and a sauce of grapefruit, orange segments and cardamom.

”Or Baby Spinach tossed in a Moroccan Preserved Lemon Vinaigrette with Asparagus, Black Olive, tomatoes and Flamed Kasseri Cheese.”