Makes 4 servings
4 steak rolls
2 tablespoons butter
Vegetable oil, for sautéing
1 pound maitake mushrooms, sliced
Salt and pepper
1 large sweet onion, sliced
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
2 pounds dark and white meat turkey, sliced
Chicken, vegetable, or turkey stock, if necessary
4-6 ounces sottocenere cheese, grated
4 tablespoons truffle aioli
Pickled long hot peppers, sliced, to taste
For the black truffle aioli:
Black truffle peelings (optional)
Roasted garlic cloves
1 tablespoon Dijon mustard
Splash sherry vinegar
Splash white truffle oil
Salt and pepper to taste
For the pickled long hots:
1 pound red long hot peppers, sliced thin
4 cloves garlic, sliced thin
Olive oil and red vinegar, to cover
1. Slice roll, toast in medium hot pan with 1 tablespoon butter.
2. In a large sauté pan, heat enough vegetable oil to cover bottom of the pan. Add mushrooms, season with salt and pepper, and sauté until well browned. Remove from pan, allow to dry on paper towels.
3. Add a little more vegetable oil and sauté onions until lightly caramelized. Season with salt and pepper. Return cooked mushrooms to pan, toss together with onions, and then add garlic. Remove mushroom-onion mixture from pan, set aside.
4. Add olive oil and remaining 1 tablespoon butter, and heat cooked turkey meat until heated through; add a little stock if necessary to keep it moist. Add mushroom mixture into turkey and toss together.
5. Finish with the grated sottocenere cheese, salt, and pepper, allowing cheese to melt. Check seasoning.
6. Spread truffle aioli on rolls, fill with turkey steak mixture, and top with pickled hot peppers. Slice in halves and secure with toothpick.
7. To make the black truffle aioli, mix black truffle peelings (if you don't have any, add a little more truffle oil) with a few roasted garlic cloves, a spoonful of Dijon mustard, a splash of sherry or red wine vinegar, a splash of white truffle oil, and salt and pepper. Add up to one cup Hellman's or Duke's mayo, mix thoroughly, and chill.
8. To make the pickled long hots, season sliced peppers with salt, allow to sit for a few minutes with garlic. Pack in jar with oil and vinegar. Refrigerate.
- From chef Anthony Bonett of the Moshulu