Portebello Mushrooms With A Balsamic Cherry Compot... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Second appetizer of my 7-course meal in March. The portebello mushrooms act like a steak, counterbalancing well with a bit of the balsamic cherry compote, and the creamy, tangy gorgonzola. Based off 2 different dishes- Rosemary skewered portebello mushrooms with a balsamic apricot reduction served with a mild feta from Inn of the Seventh Ray, and Duke's steak with a gorgonzola plum sauce. Read more . I have most of the ingredients listed, but I was throwing things in as I went along, so forgive me, I'm mostly going from memory. I also made this for 8, but as a 7-course meal, they were small portions. It should realistically serve 4 as a side or part of a 3-course meal. Ingredients:
compote |
1 bag of frozen cherries, or fresh if you prefer, frozen are just easier to chop |
about 2-4 tbs of good balsamic vinegar, or cherry balsamic vinegar if you have it |
rosemary - can be fresh and left in sticks if you don't want the woody texture |
a couple tbs of butter |
2-3 tbs of beef stock |
1 small onion, minced |
1-2 tbs dry sherry |
salt and pepper to taste |
mushrooms |
4 portebello mushrooms |
olive oil for the pan |
liquid smoke |
fresh rosemary branches, used as skewers. |
gorgonzola cheese |
Directions:
1. Melt butter in pan, add the onions. Sautee till sweated.
2. Chop the cherries. Divide your cherries in half: halve one portion, and chop the other portion as small and evenly as you can, in sixths or eigths, if you can. Add the cherries to the onions.
3. Add all the other ingredients slowly, and cook for 10 minutes or so on low heat. You want to make sure all the flavors are combined. Let cherry mixture rest for at least 10 minutes, or as long as you want. The flavors will intensify the longer you leave it, overnight for optimum flavor.
4. Coat the bottom of the pan with a little olive oil. Skewer the mushrooms with rosemary, 1-2 sticks per each mushroom. You can be creative in how you do it, but the more contact the rosemary has with the mushrooms, the better.
5. Right before you put the mushrooms in, put a drop of liquid smoke in the bottom of the pan, where the mushroom will go. Careful, it will splatter, but it seems to be the most effective way to evenly distribute the smoke flavor. Sear the mushrooms on each side, and cook until done.
6. To plate, serve the un-skewered mushrooms on a bed of compote, either halved or quartered, with about a Tbs of gorgonzola.
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