Recipes
| Mushroom and Goat Cheese Eggplant Rolls
Suggested Wine: Merlot |
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| Eggplant | |
| Ingredients: | 1 eggplant sliced 1/4 inch thick Olive oil Salt and pepper to taste |
| Directions: | Salt the sliced eggplant and let stand in a colander to draw out the bitter juices, about 15 minutes. Rinse and pat dry the slices with a paper towel. Brush slices with olive oil, season and bake in a preheated 375 degree oven for 15 minutes. Let cool. |
| Mushroom Mix | |
| Ingredients: | Olive oil for sautéing 1 tablespoon garlic, minced 1/4 pound medium mushrooms, sliced 2 ounces dried porcini mushrooms, reconstituted in warm water for 30 minutes, chopped 1/4 pound shiitake mushrooms, stems removed, sliced Salt and pepper to taste |
| Directions: | In a large saucepan, heat the olive oil over a medium high flame. Cook the garlic a few minutes to soften, but do not brown. Add the mushrooms and cook until the water has evaporated, stirring, about 15 minutes. Season to taste with salt and pepper. Let the mix cool. |
| Presentation | |
| Ingredients: | 1 cup herbed goat cheese 1 cup mushroom mix (see recipe) 2 cups marinara sauce 1 bunch arugula 4 tablespoons Romano cheese, shaved with a vegetable peeler Extra virgin olive oil Balsamic vinegar |
| Directions: | Divide the goat cheese on to four slices of baked eggplant and roll. Divide the mushroom mix on to four slices of baked eggplant and roll. Place the rolls in a preheated 375 degree oven to heat through, about 10 minutes. Place a dollop of the marinara sauce on four plates. Place one each of the eggplant rolls on the sauce. Garnish with a small salad of arugula and shaved Romano cheese. Drizzle with olive oil and a few drops of balsamic vinegar. |
St. Francis News
- David Bush
Executive Chef
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