Michael jordan's grilled portabello mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Portabello mushrooms, 4oz | |
| 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 |
| FRIED LEEKS | ||
| 1 | bunch | Leeks; julienne, soak in |
| Water | ||
| 4 | cups | Canola oil |
| ¼ | cup | Flour, season with |
| Salt and pepper | ||
| GARNISH | ||
| ¼ | cup | Red bell pepper, dice |
| ¼ | cup | Romano cheese, grate |
Directions
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.
File