Portobello-Goat Cheese Napoleons

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This recipe comes from Paula Lambert's book The Cheese Lover's Cookbook & Guide. View more recipes.

There's a new, very chic hunting lodge southwest of Dallas, near Glen Rose, called Rough Creek Lodge. Architecturally, it is stunning, with several modern two-story buildings built along a limestone ridge overlooking a small lake. It's located in the middle of the desolate Texas prairie.

Even if you don't hunt, the tranquility of the location and its magical setting in the midst of the rolling hills of Central Texas are enough to warrant a visit. The accommodations and service are stellar, as is the kitchen run by Gerard Thompson, who is widely recognized for his creativity. One evening he served us a napoleon that was my inspiration for this recipe.

You will need eight two-inch-deep by two-inch-diameter round molds such as cookie cutters, cut PVC pipe, or small empty cans. Small plastic drinking cups could also serve as molds. It is ideal to have eight molds, but the same one can be used over for each napoleon; just empty the mold after constructing each napoleon by gently pushing it out.

Makes 8 Teaspoons Dressing
Makes 8 ( 2-INCH ) Napoleons
Serves 8

Ingredients

Directions

For the Tarragon Dressing, blend the oil, lemon juice, tarragon, and salt and pepper in a blender or the work bowl of a food processor fitted with a steel blade. Set aside.

For the Goat Cheese Napoleons, prepare a hot fire using hardwood charcoal, charcoal briquettes, or wood, or preheat a gas grill to high; or preheat the broiler.

Mix the goat cheese with the garlic and tarragon in a small bowl. Season with salt and pepper to taste. Set aside.

Brush the mushrooms with the olive oil. Grill or broil the mushrooms on both sides until they begin to brown and their juices just begin to exude. Remove from the heat and set aside in a single layer to cool. Place the peppers on the grill or under the broiler and cook, turning as necessary, until the skins are blackened. Place in a bowl, cover with plastic wrap, and let steam until cool.

When the mushrooms have cooled, cut them on the bias into thin slices, to expose the maximum amount of interior surface. Sprinkle with salt and pepper; set aside. Remove the charred skins, stems, seeds, and membranes from the roasted peppers. Set aside.

Lightly oil a 2-inch-round mold or spray it with cooking spray. To build the napoleons, trim the mushrooms and peppers as necessary to fit the diameter of the mold. Place a layer of the mushrooms in the mold. Top the mushrooms with a thin layer of the goat cheese mixture, about 2 teaspoons. Gently spread the goat cheese into an even layer. Top with a layer of roasted peppers and then another layer of the goat cheese mixture. Continue in this fashion until you have about 4 layers of vegetables and 3 layers of goat cheese, ending with a layer of peppers on top. Repeat to make 7 more napoleons. Refrigerate for at least 30 minutes before serving.

To serve, push the napoleons out of the molds, if necessary. Insert a sprig of tarragon in the top of each napoleon like a plume, place the napoleons on serving plates, and drizzle about 1 teaspoon of the dressing over the top of each one.