for the mushrooms: place a large pot over medium heat and sprinkle with a pinch of salt and heat for one minute. Add1/4 cup olive oil and heat for one minute. Add 2 shallots and garlic and cook for 5 minutes but be careful not to burn. Add 1/2 cup of the wine, 1-1/2 tablespoons vinegar and one cup of water. Bring to a boil and lower the heat to simmer for 20 minutes. Add the mushrooms and cook for one minute. Pour the mushrooms and the liquid into a shallow container, cover, and set aside to marinate for an hour.
Bearnaise: preheat the oven to 300. Put the tomatoes on a baking sheet and drizzle with olive oil, turning to coat well. Roast for 30minutes, then turn them over and roast another ten minutes. Transfer tomatoes to a blender and blend until smooth. While motor running, add 1/4 cup olive oil and mustard, white pepper and remainder of vinegar. Blend until emulsified. Pass sauce through a fine mesh sieve into a bowl and set aside.
Place a large saute pan over medium heat. Sprinkle bottom with a pinch of salt and heat for one minute.madd one tablespoon olive oil and heat for 30 seconds. Add remaining one shalt and saute for 2 minutes but do not brown. Add the tarragon and saute stirring frequently for another 2 minutes. Add 1 cup of wine and cook until reduced by half; about 5 minutes. Add the tomato mixture and bring to a simmer, then turn off heat. If sauce is too thin, whisk in arrowroot mixture. Adjust seasonings.
Sear the mushrooms: remove the mushrooms from the marinade and press between two paper towels to remove excess marinade. Crush peppercorns with mortar and pestle, along with sea salt and thyme. Sprinkle on both sides of mushrooms and press to help adhere seasoning to mushroom. Discard the marinade. Place a large cast iron skillet over medium heat for one minute. Then add mushrooms in one layer and cook until brown, about 2-3 minutes per side.
To assemble: spread some bearnaise sauce on plate and then add a mushroom on top. Slice on the bias into 1/4" pieces and top with more sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 24.3mg||1 %|
|Potassium 541.6mg||14 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.6g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!