© Fredrika Stjärne
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

In this distinctive high-low recipe, Joe Beef co-chef and co-owner Frédéric 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," he says. So he stuffed the mushrooms inside hot dog buns with Montreal's famous smoked meat.  More High-Low Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Fill the rolls with the pastrami. Top with the mushrooms and cheese and serve.

Chef's Notes

Demiglace, the rich concentrated sauce, is available at specialty markets.

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