Reviews Add Rating & Review
Back to Mushroom Martini All Reviews for Mushroom Martini - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mushroom Martini Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 cups homemade or low-sodium canned chicken stock 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed Coarse salt and freshly ground pepper 1/2 ounce dried porcini mushrooms 1 cup heavy cream 1 small Yukon gold potato, peeled and thinly sliced 1 teaspoon finely chopped garlic 1/2 teaspoon finely chopped fresh rosemary 8 large warm Poached Eggs Poached Eggs 2 cups warm Spinach Coulis Truffle oil, for garnish (optional) 8 slices bacon, cut in half on the diagonal and cooked 8 pieces toasted brioche (3 1/3 inches by 1/3 inch) 8 sprigs fresh lovage, finely julienned
Gallery Mushroom Martini
Recipe Summary Servings: 8
Gallery
Mushroom Martini
Mushroom Martini
Mushroom Martini
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 cups homemade or low-sodium canned chicken stock 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed Coarse salt and freshly ground pepper 1/2 ounce dried porcini mushrooms 1 cup heavy cream 1 small Yukon gold potato, peeled and thinly sliced 1 teaspoon finely chopped garlic 1/2 teaspoon finely chopped fresh rosemary 8 large warm Poached Eggs Poached Eggs 2 cups warm Spinach Coulis Truffle oil, for garnish (optional) 8 slices bacon, cut in half on the diagonal and cooked 8 pieces toasted brioche (3 1/3 inches by 1/3 inch) 8 sprigs fresh lovage, finely julienned
Directions
In a small saucepan, combine stock and wild mushrooms, and season with salt and pepper. Cook over medium heat for 30 minutes. Meanwhile, combine dried mushrooms and cream in a small saucepan. Season with salt and pepper. Cook over medium-high heat until reduced by 1/3; set aside. Add potato to stock mixture, and cook until very tender, about 15 minutes. Working in batches, transfer stock mixture to a blender with garlic and rosemary. Puree until very smooth. Slowly add reduced cream mixture, and puree until smooth. Transfer to a medium saucepan, and keep warm.
Evenly distribute spinach coulis between 8 large martini glasses. Place an egg in each glass. Cover with some of the mushroom soup. Drizzle with truffle oil. Garnish with bacon, brioche, and lovage. Serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mushroom Martini
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom Martini
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
