Chef Frank Bailey
Restaurant/Operation Boston College, Chestnut Hill, Mass.
Yield: 8 to 10 servings
Portabella mushrooms, sliced in half lengthwise 6 to 8 large
Tomato, sliced 1
Zucchini, sliced rounds 1 large
Yellow squash, sliced rounds 1 large
Fire roasted yellow peppers, skin removed 2
Eggplant, sliced rounds 1 small
Goat cheese 8 oz.
Puff pastry (5×5, depending on serving size) 8 to 10 sheets
Garlic 1/2 cup
Shallots 1/4 cup
Madeira wine 1/2 cup
Red peppers 2
Crushed garlic 1 Tbsp.
Red jalapeno pepper, seeded and ribbed 1
Plum tomatoes, seeded and diced 2
Vegetable stock 1 cup
White wine 1/2 cup
Basil leaves, chiffonade 4 to 6
Salt to taste
Pepper to taste
1. Preheat oven to 375 º.
2. Grill all vegetables. Lay all the vegetables on paper towel to absorb liquids and allow them to cool completely. Peel mushroom stems and saute with Madeira, garlic and shallots. Puree and cool.
3. Slice mushroom sin half to create two thin whole mushrooms. Layer with one or two pieces of each vegetable, chevre and Duexelle (pureed stems). Top with the other half of the mushroom. Wrap it in a puff pastry sheet leaving no holes in pastry and bake 10 to 15 minutes or until golden brown.
4. Make the sauce. Char the peppers over a flame and place in a bowl. Cover tightly with plastic for five minutes. Remove plastic and strip the charred skin off the peppers and dice the pepper flesh.
5. In a saute pan with a small amount of olive oil, saute the garlic until it just begins to turn golden. Add the peppers and diced tomato and saute for one to two minutes. Deglaze with the white wine and allow it to reduce by half then add the vegetable stock and reduce the total volume by one quarter. Remove from heat and add basil and puree until smooth. Check seasoning and strain if necessary.