Friday, November 26, 2010
Veal and Porcini Mushroom Sliders with Dill Slaw
Let the dough rise twice.
Roll a few plum size dough balls. Brush them with egg white. Sprinkle a little sprinkle of coarse ground black pepper on the uncooked rolls. Let the rolls proof.
Bake the rolls in a 375 degree oven till they become slightly golden.
Veal Patties: Mix ground veal with nutmeg, sea salt and white pepper. Form the ground veal into mini burgers.
Saute the patties with a splash of olive oil in a saute pan over medium heat.
Saute till the patties become golden brown colored.
Add a squeeze of lemon juice before removing the patties from the pan.
Porcini: Saute some porcini mushroom slices with unsalted butter in a saute pan over medium heat.
Season the porcini with sea salt and white pepper.
Saute till the porcini get nice brown colored highlights.
Assembly: Split open the slider rolls. Spread a little Dijon Mustard on the rolls.
Place a piece of lettuce, a plum tomato slice and Bermuda Onion slices on the the slider roll bottom halves.
Set the veal patty on top.
Set the porcini mushrooms on the veal.
Canter the roll tops against the sliders.
Place some dill slaw on a piece of lettuce on the plate.
Dill Slaw recipe: Shave some thin sliced cabbage. Place the shredded cabbage in a mixing bowl.
Add a little bit of chopped green bell pepper and match stick cut carrots.
Add sea salt and black pepper.
Add a little bit of chopped fresh dill.
Add a little bit of sugar.
Add a splash of rice vinegar.
Add a dollop of mayonnaise.
Mix the slaw together and let it chill for 15 minutes before serving.
These are some nice tasting Gourmet Italian Sliders! Delicious! Porcini mushrooms are so great with veal. There is no substitute for fresh bread rolls like the ones I made in the pictures. Items like gourmet sliders are fun, creative dishes that make people happy! Have fun when cooking! ... Shawna