EASTERN MUSHROOM
MARKETING COOPERATIVE, INC./PA DEPT. OF AG.
Yield: 2 appetizer portions or 1 entrèe serving.
2 Tbsp. balsamic vinegar
1 large portobello mushroom cap
3 oz. butter
1/2 tsp. chopped shallots
1/2 tsp. chopped garlic
2 oz. rough-chopped artichoke hearts
2 oz. fresh Maine lobster, cooked
2 oz. fresh Maine shrimp, cooked
1/4 cup white wine
to taste, salt and pepper
as needed, Sauce Bearnaise (recipe follows)
2 scallions, chopped
Pour vinegar onto gill side of mushroom and bake for 15 minutes at 400°F or until tender. Heat butter, shallots and garlic until frothy. Add artichoke hearts and warm; add lobster and shrimp. Deglaze pan with white wine. Simmer until all ingredients are warmed. Salt and pepper to taste.
To serve: Place mushroom gill side up and pour the ingredients of saute pan onto mushroom and finish with generous dollop of Sauce Bearnaise. Garnish with chopped scallions.
SAUCE BEARNAISE:
1/2 cup white wine vinegar
2 shallots, minced
2 Tbsp. minced fresh tarragon
1/2 tsp. white pepper
2 egg yolks
1/2 cup boiling water
1/2 cup warm (not boiling) clarified butter
to taste, salt
dash of TabascoÆ brand pepper sauce
Combine vinegar, shallots, 1 Tbsp. tarragon and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add water and blend well. Put saucepan over very low heat (or over hot water, double-boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. Butter must be same temperature as egg mixture. Strain sauce through sieve if desired. Season with salt and Tabasco to taste, and add remaining tarragon. Sauce should have consistency of mayonnaise.
Recipe Provided By: Philip Lusty, owner, Dockside Restaurant on York Harbor, York Harbor, Maine.