Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This comes from Chef Goran V Streng's Tango Contempoary Cafe. This recipe is very interesting - from ! My best friend Judy & I made this for a dinner party It was a great success!. The recipe's official name: Portobello Mushroom and Crab Hash Napoleon on Wilted Spinach with Roasted Garlic Cream & Cabernet Reduction :) It is a lot of work but I did want to post it - to save it in a safe place. Ingredients:
4 large portabella mushroom caps |
1/4 cup olive oil |
2 cups dungeness crabs or 2 cups snow crab meat, drain well |
1/4 cup green bell pepper, small dice |
1/4 cup red bell pepper, small dice |
1/4 cup small spanish onions or 1/4 cup maui onion, small dice |
1 tablespoon chopped garlic |
1 tablespoon chopped parsley |
1 teaspoon sambal oelek or 1 teaspoon chili paste |
3/4 cup breadcrumbs |
2 whole eggs |
salt |
white pepper |
4 cups spinach (1/2 okinawan if available) |
20 peeled garlic cloves |
1/4 cup olive oil |
2 cups white wine |
2 shallots, finely diced |
2 tablespoons finely diced celery |
2 tablespoons finely diced carrots |
1 bay leaf |
1 cup chicken broth |
2 cups heavy cream |
salt and pepper |
1 cup red wine |
1 shallot, finely diced |
1 tablespoon finely diced celery |
1 tablespoon finely diced carrot |
1 bay leaf |
3 tablespoons reduced beef broth |
1 tablespoon unsalted butter |
salt and pepper |
Directions:
1. PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
2. Pre heat oven to 425°F.
3. Clean Portobello mushroom and remove “gills”, coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
4. Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
5. When pepper/onion mix is cool, combine with all other ingredients.
6. Adjust seasoning.
7. Remove mushrooms from the oven and place upside down on a rack to cool slightly.
8. When cool enough to handle, fill with crab mix, to make an even saucer shape.
9. Sautee until brown in a large sauté pan with crab side down first.
10. Lightly wilt the spinach in a sauté pan.
11. Place a thin layer of spinach on the crab and cut the mushroom cap in half.
12. Place one half on top of the other so the spinach meets, to make a sandwich.
13. Cut in three wedges and place around plate with wilted spinach in the center.
14. PREPARE ROASTED GARLIC CREAM:.
15. Place garlic and olive oil in a small roasting pan with cover over low heat.
16. Roast until garlic is golden brown and soft (about 20 min.).
17. Pour wine in a pot and add the diced vegetables and bay leaf.
18. Bring to a boil and let reduce until dry.
19. Add chicken broth and reduce by half.
20. Add heavy cream and simmer for 5 minute.
21. Strain.
22. Place cream sauce in blender with 8 garlic cloves and blend.
23. Strain again.
24. Adjust seasoning.
25. PREPARE CABERNET REDUCTION:.
26. Pour wine in a pot and add the diced vegetables and bay leaf.
27. Bring to a boil and let reduce until almost dry.
28. Add reduced beef broth and mix in the butter.
29. Strain & Serve.
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