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Portobello Rockefeller

Mushrom61

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1
serves

INGREDIENTS

2 bacon strips
1 tbsp. minced garlic
1/4 cup minced onion
1 oz. Pernod liquor
1/2 cup cream
2 cups spinach, cooked and chopped
1 Portobello mushroom (5" - 6" diameter)
Olive oil, as needed
Salt, to taste
Pepper, to taste
2 slices Provolone cheese
4 smoked oysters
Brunoise of tri-colored peppers, for garnish
Fried “tangle” of Yukon gold potatoes, for garnish

INSTRUCTIONS

  1. 1
    Rendor bacon and sauté garlic and onions in bacon fat.
  2. 2
    Deglaze pan with Pernod. Add cream and cook over moderate heat until quantity is reduced by half.
  3. 3
    Turn off heat and fold in spinach.
  4. 4
    Clean gills from mushroom; brush lightly with olive oil.
  5. 5
    Grill and sprinkle with salt and pepper. Place mushroom on baking sheet and spoon spinach mixture over top. Top with provolone cheese and bake until hot. When complete, cut into four pie-like sections and top each with a warm, cooked smoked oyster.
  6. 6
    Sprinkle brunoise of pepper over entire plate and garnish with fried potatoes.

notes

Recipe by: Gary Fick, Executive Chef, The Crossing at Casey Jones, La Plata Maryland

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preparation methods
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cuisines North & South American, Other North American
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