Portobello Mousse

(approx 15 cubes)

Ingredients:
16 Tbsp of butter
1 cup finely chopped white onions
½ cup of cream
6 cups of chopped Portobello mushrooms (gills scraped, stems removed)
1 ¾  tsp of agar agar
1 1/2  tsp of salt
½ tsp of pepper
½ tsp of truffle oil

Instruction:
In a small saucepan over medium heat, melt 2 tablespoons of butter and add the onions. Cook the onions until they are very soft.

Add the cream and the rest of the butter and cook over low heat for about 10 minutes.

Add the agar agar and bring it to a boil.

Put the cream mixture in the blender and start to blend, then add the mushrooms. When it starts to smooth out, add the salt and pepper and ½ teaspoon of truffle oil. 

Blend until super smooth.

Strain through a chinoise.

Pour into cube molds.

Let set for at least 1 hour and then unmold.

Truffled Toast

(approx. 35 pc of toast)

Ingredients:
1 baguette
½ cup of olive oil
1 Tbsp of truffle oil

Slice the baguette on the diagonal into very thin slices.

Mix the two oils and brush each slice of baguette with a little bit of oil.

Grill each piece of baguette until grill marks have formed and the bread is crisp.

Grilled Portobello Mushrooms
(6-8 portions)

Ingredients:

10 large Portobello Mushrooms
1/2 cup olive oil
1 Tbsp salt

Set a meat slicer to a .5 slice. Then slice the portobello mushrooms, working from the smooth top to the gills. Do not slice the gills. If you don’t have a meat slicer, use a mandolin or a vegetable peeler. You want very thinly sliced strips of portobello mushroom.

Toss the mushrooms with the oil and salt.

Sear on a very hot grill until mushrooms have softened.

Balsamic Reduction

Ingredients:
1 qt Balsamic Vinegar

On low heat reduce vinegar until there is only about ½ cup left

Pear and Fennel Compote
(Makes 1 3/4 cup)

Substitute peach for pear when it’s in season.

Ingredients:
2 cups of peeled, seeded underripe pear cut into 1/2 inch pieces  
½ cup of diced fennel
1 tablespoon of agave
1 tablespoon of apple cider vinegar
½ tablespoon of ground fennel
2 tablespoons of chopped crystalized ginger
1/4 cup of dried sour cherries
Salt to taste

Soak the cherries in 1 cup of hot water until soft (about 30 minutes). Remove and chop.

In a saucepan, sweat the fennel over very low heat until soft (about 10 - 15 minutes).

Add pears to saucepan and cook until partially soft (about 10 minutes).

Add the rest of the ingredients and cook for 10 minutes, stirring constantly, until everything is soft and well-mixed. Let cool and serve.

To Plate:

On a large plate, zig zag the reduction across the surface. In one corner place the mousse. Then, working clockwise, place in each corner the grilled mushrooms, the compote and the toast.