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
Fried leeks
1 bunch leeks, julienne, soak in water
4 cups canola oil
¼ cup flour, seasoned with salt and pepper
Garnish
¼ cup red bell pepper, diced
¼ cup romano soy cheese, grated
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 °F.
Drain leeks.
Dredge in flour and deep-fry in batches for 25 to 30 seconds.