Thousand Layer Mushroom Roast

Posted by Alayne Gardner-Carimi on

Enjoyed by vegans and non-vegans alike, San Gimignano Extra Virgin Olive Oil allows the delicate flavor of the pressed mushrooms to shine! 

Ingredients (4-6 servings)

3 lbs king trumpet mushrooms
½ - 1 cup vomFASS San Gimignano Extra Virgin Olive Oil
5-6 ripe heirloom tomatoes (about 1½-2 pounds)
2 Tbsp vomFASS Sun Meadow Rapeseed Oil
1 Tbsp finely chopped shallots
2 cloves fresh garlic, minced
Salt to taste, if desired
Freshly ground pepper to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory

Heat oven to 350F. 
Slice mushrooms on a mandoline lengthwise, as thinly as is practical. Brush the inside of a 4½-inch-by-8½-inch loaf pan with some olive oil; line with parchment paper cut to fit the bottom of the pan and bring up the sides to help remove roast after cooking/pressing.
Layer the mushrooms in the pan, lightly salting and spooning 1 to 2 tablespoons of San Gimignano Extra Virgin Olive Oil on each layer.
Stack mushroom slices to about an inch above the pan’s top.
Brush the inside of a piece of aluminum foil with olive oil, and wrap the mushrooms and the pan tightly.
Place the loaf pan on a larger baking dish or rimmed sheet pan to catch any liquid that may spill over.
Place the pan in the preheated oven, and bake for 45 minutes to 1 hour, or until a skewer inserted in the mushrooms meets almost no resistance.
Remove the aluminum foil, and continue to bake for 15 minutes, or until the top is browned.
Remove the pan from the oven; pour off excess liquid. Cover top of pan with parchment paper and a second loaf pan on top, weighing it down with 2 quart-size jars (filled). Keep the outer baking dish underneath to collect any overflow liquids. Cool for 30 minutes, then refrigerate overnight, keeping the filled jars on top.
Make the tomato sauce: Drop tomatoes into boiling water for 12 seconds to loosen skin. Peel tomatoes with a paring knife, cut them in half and squeeze to extract seeds. Chop tomatoes coarsely. There should be about 2 cups.
Heat the vomFASS Sun Meadow oil in a small saucepan. Add shallots and garlic, cook briefly and add the tomatoes, salt and pepper to taste.
Blend with immersion blender. Keep warm until serving.
Remove the loaf from the refrigerator and remove the top pan/jars. Lift the loaf onto a cutting board. You may have to break the oil seal with a knife so the roast releases.
Drain on the paper towels until ready to cook.
Carefully slice 1½  inch pieces with a serrated knife.
Sear each piece in olive oil over medium heat in a heavy-bottomed sauté pan.
Cook until browned, about 2 minutes per side.
Spoon some of the warm tomato sauce onto each plate, and top with a slice of browned mushroom roast. Garnish with herbs. Sprinkle with freshly ground pepper, and serve.
Adapted from Chef Rich Torrisi's Mushroom Mille Feuille at Dirty French restaurant.
Photo Credit: NYTimesCooking

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.