Lunch: Pastrami-and-Mushroom "Hot Dogs"

Recipe by Frédéric Morin In this distinctive high-low recipe, Joe Beef co-chef and co-owner Frederic Morin wanted to combine girolles (chanterelle mushrooms) with something less highbrow. "As a good chef, you can't mix all expensive things in one dish,"

Ingredients

3 tablespoons unsalted butter
3/4 pound assorted mushrooms, such as chanterelles, stemmed shiitake and cremini, quartered
Salt and freshly ground pepper
1/4 cup dry sherry
1/2 cup veal demiglace (see Note)
1/4 cup heavy cream
1 large shallot, minced
1 teaspoon cider vinegar
2 tablespoons chopped chives
1/2 pound sliced pastrami
4 hot dog rolls, split and toasted
1 ounce sharp cheddar or Mimolette cheese, shredded (1/4 cup)

Instructions

In a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and season lightly with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender and browned, 8 minutes. Add the sherry and boil over high heat until reduced by half, 1 minute. Add the demiglace and simmer over moderate heat until slightly reduced, 3 minutes. Stir in the cream and simmer until thickened, 5 minutes. Add the shallot, vinegar and chives and season with salt and pepper.
Heat a nonstick skillet over moderate heat and melt the remaining 1 tablespoon of butter in it. Add the pastrami and cook until warmed through.
Fill the rolls with the pastrami. Top with the mushrooms and cheese and serve.

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