Slippery Jack Recipes

Instructions:

Soak dried slippery jack mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

Preheat oven to 190 degrees Celsius.

Chop fresh sage, parsley, thyme and pistachios and add to mixing bowl. Add dried cranberries and breadcrumbs.

Melt butter in pan over medium heat until foaming. Add garlic and onion, stirring for 4 minutes or cook until soft. Add rehydrated slippery jack mushrooms, stirring for 4 minutes. Transfer to mixing bowl and mix well with other stuffing ingredients.

Lay turkey breasts on kitchen work surface. Season both sides of turkey with slippery jack salt and pepper. Cover both sides with plastic and tenderize meat with kitchen mallet.

Spread stuffing over turkey to reach within 1.5cm from all edges. Carefully roll up turkey pieces. Using toothpicks at even intervals ensure turkey breasts remain tightly rolled. Transfer turkey rolls to oven in shallow baking dish.

Glaze turkey rolls with butter. Add 250ml slippery jack mushroom stock to baking dish. Spoon stock in baking dish over turkey every 20-25 minutes to moisturize. Roast for 75 minutes or until golden brown.

Meanwhile, prepare mushroom sauce by melting butter in pan over medium heat until foaming. Add garlic, stirring for 4 minutes or cook until soft. Reduce to low-medium heat and gradually add slippery jack mushroom stock, light thickened cream and mushroom powder, stirring for 4 minutes or until smooth. Season with slippery jack salt and pepper. If preferred, to thicken sauce add flour (mixed with 100ml of cold water) and stir constantly for 4 minutes or until smooth.

Meanwhile, steam asparagus for about 5 minutes.

On each plate, serve turkey rolls with steamed asparagus in between. Drizzle mushroom sauce on top. Roasted potatoes are a fitting accompaniment to the dish.

Dig in!

Instructions:

Soak dried slippery jack mushrooms in a small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Place butter (20g) and oil in a large fry pan. Cook over high heat until bubbling. Add the beef to the pan for 5 minutes or until browned. Transfer beef to a plate. Reduce heat to medium. Add onion and slippery jack mushrooms. Cook, stirring for 5 minutes or until soft. Add garlic and paprika. Cook, stirring for 1 minute. Add wine, slippery jack mushroom stock, beef stock, tomato paste, dijon mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened slightly. Stir in sour cream.

Meanwhile place potatoes in a saucepan of cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potatoes are soft. Drain water and return potatoes to the pan. Use a potato masher to mash until smooth. Gradually mash in the butter (30g) and milk. Season with truffle salt.

Steam the green beans in a separate saucepan.

Serve the stroganoff on each plate with the mashed potatoes to the side.

Top the mash potatoes with steamed beans.

Prijatnogo Appetita!