Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Portabello mushrooms, 4oz |
| \N \N | Ea |
| ½ cup | Olive oil |
| 1 cup | MUSTARD HERB SAUCE |
| ½ cup | Demiglace |
| ½ pounds | Unsalted butter, cut pcs |
| 1½ teaspoon | Dijon-style mustard |
| 1 teaspoon | Fresh sage, chop |
| ¼ teaspoon | Garlic, mince |
| 1½ teaspoon | Olive oil |
| \N \N | FRIED LEEKS |
| 1 bunch | Leeks; julienne, soak in |
| \N \N | Water |
| 4 cups | Canola oil |
| ¼ cup | Flour, season with |
| \N \N | Salt and pepper |
| \N \N | GARNISH |
| ¼ cup | Red bell pepper, dice |
| ¼ cup | Romano cheese, grate |
Preheat a grill until hot. Brush mushroom tops with oil and sprinkle with salt and pepper. Grill until slightly soft. Spoon ¼ 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.
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