"Recipes from the Chef's Kitchen"

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The Mark

401 7th Street, NW
Washington, D.C. 20004
Telephone: 1-202-783-3133

Chef Allison Swope


Portabella Baklava

Ingredients:
1)   1 pkg. frozen phyllo dough, thawed completely
2)   1 1/2 lb. Portabello Mushrooms, dirt removed,
       stems removed
3)   1 1/2 cups walnut oil
4)   1 1/2 cups walnuts, toasted and coarsely chopped
5)   2 cups mild Chevre Cheese
6)   1cup Asiago cheese, shredded
7)   1 cup whole milk ricotta cheese
8)   1 cup chopped spring oniions, green part only
9)   3 tbsp. fresh oregano, chopped
10) 2 tbsp. fresh thyme, chopped
11) 1 tbsp. garlic, minced
12) 1 tsp. salt.
13) 1/2 tsp. black pepper

Cooking Instructions:
1)   Spread clean mushroom tops and stems on cookie
       sheet, lightly brush with 1/2 cup of the walnut oil.
       Roast in a pre-heated 350 deg oven for approximately
       20 minutes. Cool. Slice thinly and reserve.
2)   In a large mixing bowl, mix the cheeses, garlic and
       herbs thoroughly. Reserve.
3)   Lay 1 sheet in the bottom of a 9"x 12" baking pan,
       folding the edges of the pastry to fit the pan. (You
       can actually use any side pan, as long as it is oven
       proof). Brush lightly with walnut oil and sprinkle a
       few tablespoons of the walnuts. Repeat this process
       three times.  At this point spread half of the reserved
       mushroom slices, being careful to drain of any excess
       juice first.  Repeat the pastry-nut process three more
       times.  This time spread half the reserved cheese
       mixture evenly over the pastry. (You don't actually
       have to spread the cheese...as deposit small blobs as
       evenly as possible across the dough). Repeat the
       entire process 1 more time, using all your remaining
       ingredients, except for a few tablespoons of nuts.
4)   Finish the baklava with a final brushing of walnut oil
       and sprinkling of nuts.
5)   Bake in a 350 deg oven for approximately 30 minutes
       or until golden brown on top.
6)   Cool slightly before cutting.
7)   Serve as a first course with a small watercress salad or
       as a light luncheon.



Good Eating!!!