Ingredients
Wild Mushrooms 3 lbs
Olive Oil 1 T
Garlic 1 T
Kosher Salt 1 t
Fresh Cracked Black Pepper 1t
Olive Oil 1 T
Baby Spinach 1 pkg
Kosher Salt 1 t
Fresh Cracked Black Pepper 1t
Yukon Gold Potatoes 6 ea
Half & Half 1 pt
Butter ½ c
Kosher Salt 1 t
Fresh Cracked Black Pepper 1t
Port Wine 2 c
Asparagus 6 ea
Baby Carrots 6 ea
Preparation
- Peel Yukon Gold potatoes. Place in a large pan filled with cold water.
- Bring to a boil add 3 T salt.
- While potatoes are cooking simmer half & half and butter.
- When potatoes are cooked mash adding milk and butter mixture until desired consistency is reached. Hold covered in back of stove.
- In a hot sauté pan add oil and garlic, cook 15 seconds add spinach, salt and pepper. Cook until wilted.
- In a hot sauté pan add oil and garlic, cook 15 seconds add mushrooms, salt and pepper. Cook until tender 5 min. add ¼ c of the port, and reduce until dry.
- Remove from pan and hold hot. In the same pan add remaining port reduce until by ½ or until a syrup is achieved.
- To plate place a 6in ring mold in the center of the plate, fill 1/3 with the mashed potatoes, then 1/3 with the sauté spinach, and top with the mushrooms.
- Remove ring mold and drizzle with the port glaze.
Place to saute baby carrots and asparagus on each plate.
