Portobello Gaucho "Steak" Sandwich with Chimichurri Sauce

One of the aspects of our new healthier eating style which I'm finding enjoyable is the challenge of revamping some of our old favorites to fit in with our new dietary goals.

The aim, in this initial weight-loss phase, is to keep our menus very low fat, low in carbohydrates, very low in cholesterol and low in sodium, yet high in interest and in flavor.

One thing hasn't changed--- we still live to eat ! :)

Gaucho Steak is one example of an old favorite, which was fairly healthy to start with ~ but it is traditionally made with beef steak, since we're off the red meat for now I substituted large, meaty portobello mushrooms for the steak. And the original version is high in sodium, I eliminated the salt all together this time.

I brushed the mushrooms all over very lightly with olive oil, a sprinkle of fresh minced garlic and cayenne pepper, and freshly ground black pepper then set them on a hot grill (gill/stem side down to begin), then flipped them after a few minutes. By starting stem side down, when you flip them over (cap side on the grill) for the second phase of grilling, the mushroom will 'cup' the juices it releases rendering the mushrooms as juicy and flavorful as can be.

I also grilled thick slabs of super healthy multi-grain sour dough bread until they acquired crispy grill marks, then rubbed each slice with a half of a raw garlic (peeled) clove. The rough toast performs as a micro-plane grater so the garlic absorbs into the toast.

For the Chimichurri Sauce, I kept the proportions relatively the same as in the original recipe, except I cut the olive oil way back to only 1 Tablespoon, and increased the vinegar, lemon juice, and fresh oregano. I added about a tablespoon of water to make the sauce more liquid. I omitted the salt in both the mushrooms and the sauce, but if reducing sodium is not a concern to you by all means leave it in, and follow the directions in the original recipe. (See below for the link.)

To assemble, slice each mushroom (I served one per person), thickly on the bias then arrange on the garlic toast, and spoon the Chimichurri Sauce over, generously. I garnish with lemon rind tendrils. We eat these sandwiches using forks and steak knives. :)

This one received 5 out of 5 stars at our table. It's really satisfying to still be able to enjoy the variety of flavors we're accustomed to while sticking to a healthier way of eating.

If you choose a bread without milk or eggs (easy to find), this one is also Vegan Friendly.

Tip: One of the things I do to replace the flavor lost by severely reducing the fat in recipes is to bump up the other flavors. Instead of red wine vinegar in the Chimichurri sauce I used my favorite Sherry vinegar.

Quality vinegars, lots of fresh vegetables and herbs, no-salt seasonings, pretty garnishes, attractive place settings, fresh flowers, and relaxing music go a long way to make mealtimes most enjoyable. By filling all of our senses, the things we have chosen to eliminate are barely missed.

For the original recipe, including the Chimichurri Sauce, please CLICK HERE.

Wild & Mild Mushroom Lasagna

Individual Mushroom Lasagnas made with a mix of wild and domestic mushrooms, and a touch of cognac and 'no-boil' lasagna sheets make a perfect and warming fall meal.

Although this looks like a very lengthy recipe, it's really not time consuming (it takes longer to describe how to make it.)

Truly, it is simply a lasagna made of noodles, wild mushroom bechamel, sliced domestic mushrooms and grated cheese.

Note: The amounts given below will yield a 9 x 14-inch pan of lasagna. I roughly cut this recipe by roughly 1/4 to 1/3 to make 2 very generously sized individual lasagnas. I always err on the side of preparing a little too much sauce so I don't run short. I love garlic, thyme and parsley so I don't reduce the amounts when making only 2 individual lasagnas, (and actually increase the amounts a bit when making a full size pan.)

Wild and Mild Mushroom Lasagna

Yields one 9-inch x 14-inch pan of lasagna

(I reduce this recipe by approximately one quarter to one third to make 2 individual lasagnas)

1-2 oz dried mushrooms, soaked for 1/2 hour in 1 cup hot water

Bechamel sauce;

(made with 2 1/2 cups milk or half & half,

4 tablespoons butter,

4 tablespoons all-purpose flour

a little freshly ground nutmeg

Salt to taste, ground white pepper to taste

stirred in after sauce has thickened

2 lbs fresh mushrooms, mixed

chopped parsley

1/4 cup olive oil

4 tablespoons; (1/4 cup) butter

3 to 4 chopped garlic cloves

1/2 teaspoon dry thyme, or 1 teaspoon fresh thyme leaves, plus more for garnish (optional)

1 to 2 tablespoons fresh flat leaf parsley, minced, plus additional for garnish

Grated Mozzarella cheese for topping

Optional: 1 tablespoon of Cognac or extra dry sherry (not cooking sherry) to deglaze mushroom pan

3/4 cup grated Parmesano Reggiano or Pecorino Romano cheese, plus more for passing at the table

kosher or sea salt

freshly ground black pepper

1 pound of Barilla no-boil lasagna noodles

First make the Bechamel Sauce:

Melt butter over low heat. In a separate pan, (or in microwave) heat milk gently. Whisk flour into butter, stir for a few minutes to cook flour, without allowing mixture to gain color. Slowly add warm milk, still whisking. Keep whisking over low heat until smooth and thickened. Grate fresh nutmeg over and stir in. Let the sauce cook very gently over a low flame, as you continue with the recipe.

Chop the reconstituted dried mushrooms rather finely (reserving mushroom water), slice the domestic mushrooms, (keep them separate from the wild mushrooms for now).

Heat butter and olive oil (1/2 t0 1/2 proportions) in a large frying pan. Saute the chopped wild mushroom & 1/2 of the chopped garlic in the oil and butter, salt and pepper generously. Saute until most of the mushrooms are a good medium brown (this develops their flavor). Stir in the Cognac or sherry at this time, if you are using and allow to cook off for a moment or two, until the strong alcohol scent has dissipated.

At this point carefully pour in the reserved water from soaking the mushrooms, taking care not to allow any sediment (sand, etc.) to go into the frying pan. Turn up heat and stir until mushroom liquid has nearly all evaporated. Transfer the contents of the pan (chopped mushrooms and any bit of juice) to the Bechamel sauce, stir and retain over low heat; stirring occasionally; add a bit more milk or cream if sauce becomes too thick. The Bechamel will turn a deliciously looking tawny to deep brown color.

Wipe out the frying pan, heat more butter & olive oil ( 1/2 and 1/2 proportions), and saute the sliced domestic mushrooms, salt & pepper them and cook until nicely browned and liquid has evaporated. If the pan is very dry add a tablespoon or two of water or chicken broth. When mushrooms have finished cooking tossthe minced parsley in the pan, stir and set aside.

Assembling the lasagna:

Though not indicated on the box of "no-boil" lasagna noodles, I soak each noodle in a bowl of hot water for about 1 minute for this particular recipe.

Lightly oil lasagna pan, or individual baking dishes. Pour about 1/4 cup of milk or half & half into bottom of baking pan (2 tablespoons into bottom of indivdual baking dishes); this provides added moisture while baking so noodles will become tender.

For the individual lasagnas as pictured I simply make one stack of 4 or 5 layers, noodles placed directly on top of each other with the filling in between.

Assemble as follows:

Noodle, the mushroom-bechamel sauce (cover noodle completely), generous sprinkling of grated Parmesan, then arrange a few of the cooked sliced domestic mushrooms on top. Repeat layers 3 to 4 more times, ending with sauce and grated cheese. Finally sprinkle generously with grated Mozzarella.(Retain a few sliced mushrooms for garnish, after removing the lasagnas from the oven if desired.)

Cover baking dishes with foil (not resting directly on the lasagna ingredients, but rather ballooned on top and sealed around the edges), and bake in a 350-degree (F) oven for approximately 45 minutes. I check at 30 minutes, then watch carefully from that time forward. Sauce should be bubbling vigorously, and all layers of noodles should be tender when pierced with a toothpick or tip of sharp knife.

Allow lasagnas to rest for about 10 minutes before serving. Garnish with additional thyme sprigs, minced parsley, and reserved sliced mushrooms if desired.

Additional notes: This is excellent if assembled a day ahead, covered and refrigerated. When ready to bake, leave at room temperature for about 1 hour (if your schedule allows), then bake as directed, increasing baking time as necessary to compensate for refrigerated temperature. Just make sure sauce is bubbling and noodles are tender all the way through when pierced with a toothpick or tip of a sharp knife.

A perfect warm and comforting meal for a chilly Autumn day. Enjoy!

One, Two or Three Mushroom Soup

It's wild mushroom harvesting time in my part of the world, which makes me think of earthy mushroom dishes. Mushroom soup comes to mind immediately.

If fresh, wild mushrooms aren't available you can easily substitute dried mushrooms instead. This way it is a recipe you can make at any time of year.

Oh la la~ heady & decadent. I used the immersion blender to smooth it out, and added a tiny garnish of sour cream blended with a drizzle of white truffle oil.

As with most mushroom soups, it's not beautiful, but what it lacks in beauty is more than compensated by the tremendous flavor payoff.

A very elegant and tasty soup; suitable as a starter for a fine dinner. I would definitely prepare this again, exactly the same way.

Keeper!

One, Two or Three Wild Mushroom Soup

Serves 4

¼ cup minced shallots, scallions, or onions

2 Tablespoons butter

½ pound white mushrooms, cleaned, stemmed, and sliced

½ pound “wild” mushrooms (porcini, morels, shiitake, or, in a pinch, portobello, or a mix), cleaned, woody parts removed, and sliced

OR you can use an additional 1/4 cup dried mushrooms in place of the fresh, wild.

¼ cup dried mushrooms

3 cups chicken stock

¼ cup heavy cream

1 Tablespon fresh tarragon (or chervil, or 1 1/2 teaspoons fresh thyme), chopped

Salt and pepper

Soak the dried mushrooms in ½ cup boiling water for twenty minutes, squeeze as much liquid as you can from the mushrooms, and chop the mushrooms. Reserve the liquid!

Saute the shallots, scallions, or onions in the butter in a large saucepan over low-medium heat until they’re transparent, about three minutes.

Add the sliced white and wild mushrooms, stir to coat with butter, cover, and cook for 5 or 6 minutes until the mushrooms have started to release their liquid.

Add the chicken stock, chopped re-constituted dried mushrooms, and reserved mushroom liquor and simmer, partially covered, until the mushrooms are cooked, about 20 minutes.

Add the heavy cream and tarragon or chervil, bring the soup to the boil, correct the seasoning, and serve.

I followed the method but used only the intensely fragrant and flavorful dried, Morels and Porcinis.