Ingredients: |
Ingredients: BEURRE BLANC
⅓ cup (80 mL) dry white wine (such as Savignon Blanc)
1 shallot, thinly sliced
1 tsp. dried lavender buds
½ tsp. whole peppercorns
1 cup (225g) cold unsalted butter, cut into small cubes
½ cup (120 mL) rose water
MUSHROOMS
⅓ cup (80 mL) olive oil
1 Tbsp. packed brown sugar
1 clove garlic, minced
Salt and pepper
4 large Portobello mushrooms, stems trimmed
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Directions: |
Directions:TO PREPARE BEURRE BLANC: In a skillet, cook the wine, shallot, lavender, and peppercorns until reduced to 2 Tbsp. of liquid. Remove from heat and add ⅓ cup (75g) of the cold butter, whisking to incorporate. Return to low heat and continue to whisk until the butter mostly melts. Continue to add the butter, a few cubes at a time, until incorporated. Repeat until all the butter has been added.
Strain through a fine mesh strainer and return to a small saucepan. Off heat, add the rose water 2-3 Tbsp. at a time, tasting after each addition. Look for a clear but not overwhelming rose flavor. Fill a bowl with warm water and place saucepan in it to keep the sauce warm while grilling mushrooms.
TO PREPARE MUSHROOMS: Heat a charcoal or gas grill. Mix oil, vinegar, brown sugar, garlic, salt, and pepper to taste in a small bowl. Brush liberally on both sides of the mushrooms and grill on one side for 5 minutes. Turn, brush with more oil, and grill for an additional 5 minutes or until tender and browned all over.
Top grilled mushrooms with beurre blanc and serve immediately.
TIP: To bring together a broken beurre blanc, drop in drips of cold water while whisking it off the heat. Use it immediately once brought back together. |
This recipe for Grilled Portobellos with Floral Beurre Blanc is from