INGREDIENTS:4 oz. portabella dice (see recipe) 2 Idaho potato-shallot cakes, each cut into 4 wedges (see recipe) 1 lb. spinach, cooked 8 3-ounce portions of tuna medallions 1 ½ oz. foie gras, (4 pieces) 4 oz. red wine sauce (see recipe) to taste, salt and pepperPortabella Dice: 2 portabella mushrooms, large 2 cloves garlic, chopped 3 shallots, chopped ¼ cup olive oil 3 Tbsp. white wine vinegar 1 tsp. thymeRed Wine Sauce: 4 Tbsp. mushroom stems, trimmings 4 shallots, sliced 1 cup Cabernet ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.