INGREDIENTS:1 lb. portabella mushrooms, coarsely chopped
1 lb. shiitake mushrooms, coarsely chopped
½ lb. white button mushrooms, coarsely chopped
½ cup canola oil, divided
¼ oz. fresh thyme, chopped and divided
1 bunch chives, chopped and divided
to taste, salt and pepper
1 quart adobo sauce (recipe follows)
8 sheets phyllo dough
½ pound butter, melted
as needed, red bell pepper reduction (recipe follows)
as needed, pomegranate reduction (recipe follows)
as needed, sweet potato puree (recipe follows)
1 bunch spinach, chopped and quick-blanched
for garnish, black sesame seeds
Adobo Sauce
(Yields 1 quart):
3 oz. sliced onion
3 garlic cloves
as needed, canola oil
10 guajillo chiles, seeded
½ tsp. cumin
½ tsp. whole white pepper
1 cinnamon stick
as needed, water
¼ cup honey
¼ cup sherry wine vinegar
as needed, salt
Sweet Potato Puree:
5 oz. sweet potato (yam variety)
as needed, water
¼ cup sugar
pinch of salt
Red Bell Pepper Reduction:
10-15 red bell peppers
to taste, salt
to taste, honey
Pomegranate Reduction:
1 gallon pomegranate juiceDIRECTIONS:Using 3 saute pans, heat oil in each and saute each variety of mushroom separately, until soft, and divide ½ of total thyme and chives equally among each pan. Salt and pepper each pan. Drain mushrooms in strainer. In a large mixing bowl, blend drained mushrooms with adobo sauce and mix well. Reserve.
For strudel:
Place one sheet of phyllo dough on pastry board or counter; brush with melted butter and sprinkle with some of remaining thyme and chives. Place second sheet on top, and repeat process. Continue with remaining 6 sheets. Spread mushroom mixture evenly over phyllo sheet. Roll sheet tightly and brush with butter to seal ends. Bake 40 minutes at 350°F until golden brown. Cut roll into quarters on the diagonal.
For Adobo Sauce
Saute onions and garlic in hot oil until onions are translucent. Add chiles, cumin, pepper and cinnamon. Fry chiles until they turn a dark brick red color; add enough water to cover. Boil until chiles are soft; drain, reserving water.
In a blender, mix chile mixture with reserved water until a paste-like consistency is achieved. Add honey, vinegar and salt until a balance of flavor is achieved.
Sweet Potato Puree:
Peel sweet potato and cut into pieces. Bring water to boil; add sugar and salt. Add potato pieces and cook until soft. Drain water; reserve. With hand blender, mix sweet potato and water until desired consistency is achieved.
Red Bell Pepper Reduction:
Using a juicer, make a juice from 10-15 seeded and cut red bell peppers. Simmer in saucepan until reduced by one quarter. Add salt and honey to taste. Put into squeeze bottle and reserve.
Pomegranate Reduction:
Pour 1 gallon pomegranate juice into a saucepan and reduce to ½ quart. Put into a squeeze bottle and reserve.
To serve:
Spoon sweet potato puree on center of plate; place blanched spinach on top. Drizzle red bell pepper reduction in a circle around the sweet potato puree. Drizzle pomegranate reduction in zigzag pattern across plate. Place sliced strudel on top of spinach. Garnish with sesame seeds.SERVINGS:4 servingsFrom:Richard Sandoval, Executive Chef/ owner, Maya, San FranciscoPHOTO CREDIT:Photo Credit: THE MUSHROOM COUNCIL
