Grilled Portabello Mushrooms
Ingredients
- 4 portabello mushrooms, 4 oz
- ½ cup olive oil
- 1 cup #Mustard herb sauce|mustard herb sauce ==
- ½ cup demiglace
- ½ lb unsalted butter, cut pieces
- 1½ tsp Dijon-style mustard
- 1 tsp fresh sage, chopped
- ¼ tsp garlic, minced
- 1½ tsp olive oil ==
- 1 bunch leeks, julienne, soak in water
- 4 cups canola oil
- ¼ cup flour, seasoned with salt and pepper ==
- ¼ cup red bell pepper, diced
- ¼ cup romano cheese, grated
- 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 bell pepper|red pepper and cheese. ==
- 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. ==
- Preheat oil in a deep-fryer to 350 °F.
- Drain leeks.
- Dredge in flour and deep-fry in batches for 25 to 30 seconds.
This article uses material from the "Grilled Portabello Mushrooms" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
