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1 c red wine
4 shallots - diced fine
8 oz butter
-
16 portabello mushroom
-
6 shallots - sliced
6 oz country ham - brunoise
3 oz chorizo sausage - spicy, brunoise
~1 oz bread crumb
thyme
-
madeira
4 oz thin demi-glace
Tbsp butter
-
almonds (or hazelnuts) sliced, toasted
ham slivers - thin
parsley
=Separate stems from caps, brunoise stems.
Reduce red wine and shallot, make compound butter from 1., smear on mushroom and grill.
Saute shallots, add mushroom brunoise, brown lightly. Add rest of 2. Add madeira, reduce slightly, add stock and butter to finish.
Plate garnish, slice mushroom and set atop garnish. Top with almond, ham slivers and parsley
4 shallots - diced fine
8 oz butter
-
16 portabello mushroom
-
6 shallots - sliced
6 oz country ham - brunoise
3 oz chorizo sausage - spicy, brunoise
~1 oz bread crumb
thyme
-
madeira
4 oz thin demi-glace
Tbsp butter
-
almonds (or hazelnuts) sliced, toasted
ham slivers - thin
parsley
=Separate stems from caps, brunoise stems.
Reduce red wine and shallot, make compound butter from 1., smear on mushroom and grill.
Saute shallots, add mushroom brunoise, brown lightly. Add rest of 2. Add madeira, reduce slightly, add stock and butter to finish.
Plate garnish, slice mushroom and set atop garnish. Top with almond, ham slivers and parsley
