| 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
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