Pastrami-and-Mushroom "Hot Dogs"
- TOTAL TIME:
- SERVINGS: 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.
- 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)
- 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.
Very few wines could stand up to these over-the-top hot dogs; they need a Riesling with laser-like acidity.