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
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)
How to Make It
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.
Demiglace, the rich concentrated sauce, is available at specialty markets.
Very few wines could stand up to these over-the-top hot dogs; they need a Riesling with laser-like acidity.
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