Submission Thread for F&DB Mushroom Challenge - May 25, 2021

Here is a French dish we like.

Mushroom Stew



Ingredients:



2 pounds, Mushrooms, sliced into quarters
12 ounces, Beef stew meat, cut into 1/4 inch pieces
3 cans, Beef broth
1 Tablespoon, AP Flour
4 large Onions, sliced into 1/2 inch thick slices and quarter cut
3 Tablespoons Butter
1/4 cup Celery, chopped
2 cloves Garlic, minced
2 Carrots, diced
2 Cups, Kale, chopped
1/2 cup, Red Wine
1/2 cup, Sour Cream
2 teaspoons Lawry’s Garlic salt
2 teaspoons garlic, minced
1 teaspoon Paprika
1/2 teaspoon Basil
2 teaspoons Parsley
2 teaspoons Oregano
1 teaspoon Rosemary
1/2 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1 bay leaf

(Optional) 2 Green Onions, sliced for garnish when serving

Fresh Herbs from the garden were used.











and fresh Kale




Directions:


Cut beef stew meat into 1/4 inch pieces, season with Lawry’s garlic salt, black pepper, and dust with 1/2 Tablespoon AP flour.







Prep the vegetables. Lightly dust the mushroom pieces with 1/2 Tablespoon AP flour.



In the pot that will be used to cook the stew, brown the stew meat in 1 Tablespoon butter, add the beef stock, and bouquet garni







and cook, with pot covered, at a low boil for one hour, until the beef is very tender. Add carrots some chopped parsley and the diced celery to pot and continue cooking at a low boil for 30 minutes





In a separate pan, brown the onions at low to medium heat, in the remaining 2 Tablespoons of butter.





When the onions begin to caramelize, add the mushrooms, and garlic.





Continue cooking until the mushrooms have rendered all their moisture and have darkened.




Deglaze pan with the red wine, reduce heat, and simmer another 5 minutes. Add a splash of water if needed to keep the onions and mushrooms wet. I decided to add a few carrot pieces for flavor



Add the cooked mushrooms onions, herbs, and spices to the pot with the cooked beef pieces and vegetables.



Simmer for 15 minutes, then add the kale. Cook until kale softens and changes color to dark green,





then add the sour cream. Taste for seasoning and add salt and black pepper if needed.



Serve

Beef Wellington with t00fs taders and beefy beef tallow carrots.

I actually hate mushrooms most of the time, but this dish was pretty good. I have been wanting to try it in a restaurant but I figured now is as good a time as any to try it out.

Started out with a whole prime beef tenderloin from Rouses while it was still on sale and trimmed it out to the (chateaubriand) tenderloin roast size that I needed. Dusted it liberally with some kosher salt wrapped it tightly and some clinch wrap and let it squat in the fridge for two days.










After dry brining in the fridge it was ready for the next step. A good hard to seer in a pan to brown the edges and then a good coating of Dijon mustard and black pepper. Wrapped again tightly and clinch wrap and back into the fridge for one more day.









Also the night before I made the mushroom paste (duxelles) that is the star of the show. Started out with some crimini mushrooms, shallots, and garlic. Minced it all up real good and started cooking it down. You have to cook it for a long time and cook all of the water out… This brings the mushrooms back to the core component… Mud







Started



The height of the juiciness



On the way back down



Perfect, add some salt and pepper at this time.



Mud




Cooking day. I decided to also incorporate some crapes. Some recipes had them some didn't. I decided to use them feeling that it may help keep the puff pastry from getting soggy.






It’s also time to make the side dishes. First up is t00fs Dukes taders yes I used mayonnaise instead of heavy whipping cream in this dish. While it was delicious I did not find it added a ton of flavor complexity to justify using mayo instead of cream. It was still fun for the reactions. 5lbs Yukon Gold potatoes, two sticks of butter, salt, white pepper, mayo. Yum.








Now onto the beef tallow carrots. I had some tallow from rendering down some brisket fat so I use that instead of olive oil. Cook down an onion diced up the carrots and let them cook down. Added some butter salt and pepper.








Time to assemble. I laid out to crapes, prosciutto, Garden of mud mushrooms, and then laid out the log. Carefully and tightly roll that up and then take that whole log and wrap it in some puff pastry that I rolled out. Then to be fancy I cut some more puff pastry into some lattice work to drape along the top. Wipe it all down and some egg wash dust with a little pink salt on top and into the oven at 425 for about 35-45 minutes












After I got the color I wanted on the puff pastry it was time to make some plates and feed my guest. I thought about making a wine butter reduction sauce for the beef Wellington but I did not want to make the puff pastry soggy. So I made a quick brown gravy for the potatoes.






Time to eat! This was really delicious if I must say so myself. Enjoy and thanks for looking.

I saw your insta posts and was wondering what sort of concoctions you were coming up with

Nailed It!

quote:

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good luck beating these first 3 entries everybody

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Yeah...I'm about to delete my photos after looking at holygrale's post

Thai lemon grass soup. This is a recreation of Rama's version. Simple dish as you just add things to the pot.


Pot + oil + grated ginger and garlic


chicken broth, 3 stalks lemgrass, rock sugar


chili with chili oil


kaffir lime leaves


lime juice


fish sauce


salt


mushroom


shrimps

Come on, you said you were going to enter!

For the sake of receiving a participation trophy...

Started with some aromatics



Added some shitake mushrooms


No idea what type of mushrooms these are but I sliced these up and added to the pot Baby portabella maybe?



After that I added some spinach to the mix



Not pictured on the other burner was a pot of Israeli couscous I had cooking with some chicken stock. After the aromatics, mushrooms, and spinach cooked down I mixed it in with the couscous.



Seasoned with this spice blend and a generous amount of butter



I had a couple of seabass filets that I wanted to serve with it since I've never cooked those before



Put a layer of the couscous base in a bowl



I had originally prepared a mushroom sauce to top the fish with but it had a very unappealing grey color to it so I just added a little to the couscous mix that can't really be seen here (thank God)

Final plating:



I was happy with the dish and it was very easy...but good lawd there are some tough acts to follow here

Nah, glad I finally participated in one of these