Thursday, April 09, 2009

Vegan Iron Chef

As you can tell, we've been cooking a lot of mushrooms lately, and here's the reason why...

The (not-so-) secret ingredient is Mushrooms (from Killbuck Valley in Burbank, OH). There's going to be eight teams competing, each serving three courses -- appetizer, salad and entree.

With that in mind, here's some of the ideas we've been kicking around -- all of recipes will be available after the show.


For the appetizer section, we're going with a Trompe l'Oeil theme: Mushroom Cupcake, Lollipop and Parfait. The cupcake is savory, the frosting is a smoked mushroom and red wine pate that has agar agar added, then refrigerated until it sets, and then pureed again and piped onto the cupcake. The lollipop is a smoked portobello with a miso/cola bbq sauce. The soup is smoked cremini mushroom soup alternating with a potato and celery root soup.

A close-up of the mushroom cupcake


The thought here was small, medium and large / raw, raw & cooked, cooked

A close-up of the raw portobello roll

A close-up of the rice paper mushroom roll

A close-up of the cremini and cannellini bean salad in boston bibb lettuce cup


For the last plate we're going with Mushroom, Lentil and Gardein* filled Crepes with a smoked mushroom sauce, Mushroom Gratin with Teese, and a third mushroom part TBA.

* the Gardein is being supplied by Chef Scot Jones from The Vegiterranean restaurant in Akron.

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