Portobello mushrooms stuffed with Gouda Cheese and Don's Salami

Thanks to Nuffnang and DON Smallgoods, I had the privilege along with 4 other Sydney food bloggers (Leona, Howard, Helen and Melissa) to attend the "Great Salamis of the World Lunch" with Matt Preston (Australian respected food critic and MasterChef judge) and Gerhard Feiner (DON's leading Fleischmeister in Australia) at The Victoria Room.

Literally translating to "meat masters", Fleischmeisters are the craftsmen responsible for overseeing the making of specialty smallgoods and other meat products, and are the custodians of traditional European recipes brought to Australia from their homelands. Often taking five to seven years to become a fully qualified Fleishmeister, the role is the highest level attainable as a meat specialist in Europe.

We were given a detailed introduction of Salami (the history of salami, the process of making a good salami, the various types and tastes of salami) before we were introduced to the new range of DON's salami products developed by Fleischmeister Gerhard Feiner and his team.

Matt Preston

Gerhard Feiner

The venue (The Victoria Room) did remind me very much of the Long Bar at The Raffles Hotel in Singapore, which is the birth place of the famous cocktail Singapore Sling, except for the absence of peanut shells on the floor (you will get what I mean if you have visited the Long Bar). Both venues have the earthy deco inspired by the British-Raj style of the 1920s.

The Victoria Room, Sydney

Long Bar, Raffles Hotel Singapore

The lunch was exquisite. We were served a 3-course lunch plus two canapes which had been specifically created for this occasion.

Canapes: Fresh Figs with Gorgonzola and DON Prosciutto

Canapes: Coffin Bay Oysters with crisp DON Chorizo and caramelized balsamic

Entree: Antipasto featuring DON White Hungarian Salami, DON Hot Hungarian Salami, DON Danish Salami and DON Pepperoni Salami

Main (option #1): Twice cooked confit of duck with orange, pistachio and DON Pepperoni Salami on a beetroot relish

Main (option #2): Roasted lamb rack with warm salad of rocket, goat cheese, peppers, DON White Hungarian Salami and garlic chips

Dessert (option #1): Sour cream cheese cake with coffee roasted apples

Dessert (option #2): Lemon bread and butter pudding with maple infused cream

My blog name did lead Matt Preston to talk about his filming experience with Anthony Bourdain during the Melbourne episode in the recent series of No Reservation.

Last but not least, I am ending this post by sharing a great recipe that was inspired by this occasion:

Portobello Mushrooms Stuffed With Gouda Cheese and Don's Salami Recipe

Serves 6 as a starter

Ingredients

2 tbsp olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 Portobello mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

250 g Dutch Gouda cheese, sliced (substitute other washed-rind cheese, Brie or Taleggio)

1 tbs chopped parsley leaves

6 Don's White Hungarian Salami slices, cut into strips

* Note: I have selected DON White Hungarian Salami which is marbled in appearance, has Hungarian origins (not surprisingly) and boasts a lovely smooth texture and length of flavour, characterised by mild smoked meats, tomato paste and a salt and black pepper spiciness.

Method

1. Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelised.
2. Preheat the oven to 180C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and salami among mushrooms.





3. Then top with cheese.

   

4. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted.

5. Garnish with parsley and serve.