From the kitchen of Eric Tucker:
4 shallots, minced2 cloves garlic, minced
2T olive oil
½sucanat (non-refined cane sugar)
2c crimini mushroom, sliced thin
1c black chanterelles, cleans, minced
2T dried porcini
1t minced fresh rosemary
2t minced fresh sage
3T Brandy or Bourbon
1 c toasted pecans
2c mushroom vegetable stock
2T agar flakes
2T tamari
2t Black Truffle oil or 1 Black Peringord Truffle
1t fresh grated nutmeg
Black pepper to taste
Caramelize the shallot and garlic over low heat with the sucanat. Add the mushrooms and sage. Sauté until the mushrooms are wilted and start to dry. Deglaze with the brandy. Add the pecans, stock and agar and simmer 15 minutes until the agar is dissolved. Add the tamari, truffle, nutmeg and season with salt and pepper. Puree in a blender. Place in a mold and refrigerated until set solid – 4 hours.
Copyright ©2009 Eric Tucker. All rights reserved.




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