Napoleon of Portobella & Turnip, Ginger-Soy-Mirin Sauce

Roasted Napoleon of Portobella and Turnip
Little Buna-Shimeji Mushrooms and Corn Kernels
in a
Ginger Soy Mirin Sauce
Cilantro Garnish

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994.

I received his eponymous cookbook Charlie Trotter’s in 1998. After making this extraordinary napoleon I just today read the introduction quoted above. No wonder he is my hero. His words written 16 years ago perfectly describe my blog:  where the image is meant to titillate and inspire the cook!

The more I cook from these two books – Charlie Trotter’s and Charlie Trotter’s Vegetables the more I appreciate the genius of this chef.

(Cookbook GIVEAWAY winner posted below)

Peel turnips, cover with water and poach for about 20 minutes. Let cool in the poaching liquid. Slice into rounds about 1/4 inch thick.

Toss portabella mushrooms with toasted sesame oil and  low-sodium soy sauce.

Add coriander sprigs and julienned ginger to the mushrooms. Cover with foil and roast at 400° for about 25 minutes. Let cool.

Alternately arrange turnip and portobella into stacks. Season each layer with a bit of salt and pepper. Brush foil with sesame oil and wrap the stack in foil. Place in an ovenproof container that will retain the shape of the stack. I used a Pyrex 2 c. measuring cup. Place a heavy weigh on top of the stack. Roast at 400° for about 35 -40 minutes.

Sauce Ingredients:

• 1/2 c. buna-shimeji mushrooms
• 3 T. sweet corn kernels
• 2 t. minced ginger
• 1 T. toasted sesame oil
• 4 T. rice vinegar
• 4 T. mirin
• 4 T. vegetable stock
• 2 T. low sodium soy sauce
• 1 T. Earth Balance butter substitute (or butter)
• Cilantro leaves

Cook mushrooms, corn, and ginger in sesame oil in sauté pan over medium heat for about 6 minutes. Add rice wine vinegar and reduce to a glaze.

Add mirin, stock, soy sauce and accumulated juices from the roasted mushroom turnip napoleon. Whisk in Earth Balance or butter. Add a tablespoon of corn starch slurry to thicken the sauce if necessary.

Place roasted napoleon in a shallow bowl.

Top with sauce.

Finish with cilantro leaves.

The cookbook also includes wine recommendations. With its intense herb, ginger, and vinegar flavors, a fine (cold, of course) sake is suggested. Perfect. I concur whole-heartedly.

Side Dish Alternative

This dish makes an elegant vegan (or vegetarian if using real butter) main course. You can also serve it as a vegetable alongside a grilled steak, rib-eye being my preference. To make a smaller version of the entree, place one cooked mushroom between two slices of cooked turnip in a small casserole dish with a splash of sesame oil and soy sauce. Roast at 400° for about 20 minutes until heated through. Top with the ginger soy mirin sauce.

GIVEAWAY WINNER

Thank you once again for your well-wishes on the 3rd anniversary of Taste With The Eyes. It gives me great pleasure to announce the winner of the Charlie Trotter’s Vegetables cookbook GIVEAWAY. The winner was chosen using random.org: Bonnie from Sweet Life blog, “Cooking, Eating, Living…My Sweet Life in Texas.” YAY Bonnie! I know you will love this book! Thank you for your support of Taste With The Eyes!

Lori Lynn

Another napoleon you might like:

Eggplant & Spiced Lamb Napoleon