About the Dish

Per Serving
Calories 500
Total Fat 25 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 1140 mg
Total Carbohydrates 65 g
Dietary Fiber 5 g
Sugar 20 g
Protein 14 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

IPA

Hops are no longer just about the bitterness they impart, which makes pairing India Pale Ales much more interesting. Hops now bring a gamut of flavors, ranging from tropical mango and passion fruit all the way to unrestrained piney and green bitterness. In this dish, we want a greener hop flavor to serve as a counterpoint to the portobello's umami and a medium malt base to match its hardiness.

Terrapin Brewing Hopsecutioner

Pinot Noir - Sonoma County, CA

The portobello mushrooms would highlight the earthy, forest floor notes of a pinot noir quite well. Light- to medium-bodied in style, the wine will not overwhelm the delicate vegetable component of this dish.

Gary Farrell Pinot Noir, Russian River Valley, CA

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Remove mushroom stems and gills. • Snap off the tough bottom ends of the asparagus (about 1 inch). • Zest lemon. Halve lemon, and juice 1 half (save the remaining half for another use). • Thinly slice red pepper.
2
• On a baking sheet, brush mushrooms all over with a total 2 teaspoons olive oil. • Roast in oven 10 minutes.
3
While mushrooms cook: • Crack egg onto a large plate. Whisk well. • On another plate, combine breadcrumbs, Parmesan, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. • Dip each asparagus spear in egg. Lightly coat in breadcrumb mixture. • Arrange asparagus in a single layer on a baking sheet.
4
After mushrooms cook 10 minutes: • Flip mushrooms. • Roast mushrooms and asparagus in oven until mushrooms are deeply browned and asparagus is golden brown and crisp, 12-15 minutes.
5
While mushrooms and asparagus cook: • Toast buns as desired. • In a small bowl, combine mayonnaise, mustard, lemon zest, lemon juice, honey and 1/4 teaspoon PeachDish Salt.
6
• Spread each bun with some lemon mayonnaise. • Top with a roasted mushroom, goat cheese, red pepper and greens.
7
• Divide sandwiches and asparagus between 2 plates. • Serve with lemon mayonnaise, and enjoy!

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