* 1 oz. extra virgin olive oil
* 2 cloves chopped garlic
* 3 each large Portabella mushroom caps
* 2 each red bell peppers, julienne
* 1 oz. soy sauce
* 1 oz. rice wine vinegar
* 6 oz. prepared hoisin sauce
* Salt and pepper to taste
* 1 pkg. Chinese style pancakes or soft flour tortillas
* 1 bunch green onions, julienne
* 6 oz. peanut sauce (for dipping)
Prepare Mushroom Mixture:
In large sauté pan, sauté garlic until transparent.
Add mushrooms and red peppers, stir often (about 6 min. until peppers are al dente).
Reduce mixture with soy and rice wine vinegar.
Season with salt and pepper. Add hoisin sauce to mixture.
Cook mixture over low flame until sauce reduces, leaving thickly coated mushrooms and peppers.
Can be prepared 24 hrs. in advance and warmed for service.
Assembling the hors d’oeuvre:
Lay out flour pancake on cutting board.
Using tongs, place mushroom mixture in the center of pancake.
Top mushroom mixture with green onions and roll in cigar shape.
Rolls can be warmed in oven or microwave before service.
At service, slice the ends of each roll on an angle. Make 2 additional slices, on same angle, making 3 uniform pieces.
Serve on platter with peanut sauce for dipping.
Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Sean Scully and Chef Gregory Daylor
The Mushroom Demons of Washington, DC
Catering by Windows, Washington, DC