Best Mushroom Napoleon Recipes

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
• Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
• Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
• To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

MUSHROOM NAPOLEON

Steps:

• Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.

PHILIPPE BOULOT'S WHIPPED-POTATO-AND-WILD-MUSHROOM NAPOLEON

Steps:

• Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover. Bring to a boil and cook the potatoes until they are tender, about 15 minutes. Drain and pass the potatoes through a food mill or a ricer.
• In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat. Remove from the heat and add the herbs. Set aside, covered.
• Heat the olive oil in a heavy skillet. Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes. Drain off any excess oil and mix the mushrooms with the potatoes. Season the potato mixture with salt and pepper to taste.
• Scrub the remaining potato. Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand. You should have 18 slices. Pat them dry on paper towels.
• Heat the oil for deep-frying in a skillet or a wok until very hot. Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side. Drain on paper towels.
• Shortly before serving, preheat the oven to 300 degrees. Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes. Meanwhile, reheat the mashed potato mixture.
• To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.

PORTOBELLO MUSHROOM NAPOLEON APPETIZERS

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