Grilled Portobello Mushrooms With Mushroom Ravioli

A good father would rather be seen unfavorable, than compromise what he knows to be right for his child’s well-being. It’s more about leadership than friendship. Greater trust is then given to the father as time proves the father not perfect, but often wise with his directives. And greater reception of the directives is received when children know it comes from a man who truly loves them, has their best interest in mind and practices what he preaches because that is the direction he is pursuing.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Sami	Dujour05	1	Servings

INGREDIENTS

1/4	c	Olive oil
1	t	Chopped rosemary
1	t	Chopped thyme
1		Portobello mushroom
4		Pieces seared foie gras, 2
		ounces each
		Ravioli skins
1/2	c	Balsamic vinegar
1/4	c	Sugar
2	c	Veal stock
		Strawberries
		Salt and pepper to taste

INSTRUCTIONS

In a mixing bowl combine oil and herbs. Coat mushroom with herb
mixture and season with salt and pepper. Grill until cooked and  slice.
Place foie gras and mushroom slice in between 2 layers of  pasta. Seal
with egg wash and cook in boiling salted water. In a  sauce pan add 1/2
cup of balsamic vinegar, 1/4 cup red wine, 1/4 cup  sugar. Reduce by 75
percent. Add 2 cups of veal stock and reduce by  half. When reduction
is almost complete add strawberries and season  with salt and pepper.
Yield: 4 servings  Converted by MC_Buster.  Recipe by: CHEF DU JOUR
SHOW #DJ9223 - DON YAMAUCHI  Converted by MM_Buster v2.0l.

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