| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Portabello mushrooms, 4oz | |
| Ea | ||
| 1/2 | c | Olive oil |
| 1 | c | MUSTARD HERB SAUCE |
| 1/2 | c | Demiglace |
| 1/2 | lb | Unsalted butter, cut pcs |
| 1 1/2 | ts | Dijon-style mustard |
| 1 | ts | Fresh sage, chop |
| 1/4 | ts | Garlic, mince |
| 1 1/2 | ts | Olive oil |
| FRIED LEEKS | ||
| 1 | bn | Leeks; julienne, soak in |
| Water | ||
| 4 | c | Canola oil |
| 1/4 | c | Flour, season with |
| Salt and pepper | ||
| GARNISH | ||
| 1/4 | c | Red bell pepper, dice |
| 1/4 | c | Romano cheese, grate |
INSTRUCTIONS
Preheat a grill until hot. Brush mushroom tops with oil and sprinkle with salt and pepper. Grill until slightly soft. Spoon 1/4 sauce onto each of 4 serving plates. Mound leeks in the center and top with mushrooms. Garnish with red pepper and cheese. MUSTARD HERB SAUCE-Boil demiglace until reduced by half. Add butter, 1 pc at a time, stirring constantly. Remove from heat and whisk in mustard. In a small saucepan simmer sage and garlic in oil until soft. Add to sauce and season with salt and pepper. FRIED LEEKS-Preheat oil in a deep-fryer to 350~. Drain leeks. Dredge in flour and deepfry in batches for 25 to 30 seconds. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“God weeps for you”