Opus One Vertical

[KateMaine]

I was given this recipe by "Joseph's by the Sea", a very nice summer resturant in Old Orchard Beach that I'd highly recommend if you are ever up this way. It was perfect with this wine and well worth the effort it takes to find all the ingredients.

Wild Mushroom Torte

Recipe for 2 mushroom tortes:
> > Mushroom duxelles
> >1# shiitake mushrooms
> >1 # Portabellos
> >1# Porcini
> >1# Parisienne (common mush)
> >1 large onion finely chopped
> >
> >2 oz. butter, 1 tsp lemon juice, 1 oz brandy, 1 oz red sweet vermouth, 1 cup
> >parsley finely chopped, salt and white pepper, 1/2 oz truffle oil
> >
> >Method: Brown onion in heavy saucepan with butter, deglaze with
liquor,add
> >finely diced mushrooms and simmer for 30 minutes. Add truffle oil, lemon
> >juice and salt and pepper to taste.
> >
> >Make 16 crepes. 8 crepes per torte....
> >Spread thin layer of duxelle between crepes, wrap and refrigerate. Let
> >chill then cut into 8 portions.
> >Sauce: demi glace & red vermouth reduction
> >Garnish: Mushrooms and tarragon.
> >
> >Obviously, we serve these on an individual basis per order. So we plate
> >each portion separately, wrap with saran and when people order, we use
the
> >microwave to heat the wrapped portion, pour the warmed demi sauce over it
,
> >garnish and serve.
> >Hope this is helpful. The mushroom duxelle recipe is more than you need.
> >Paul says the duxelles freezes well.


Enjoy...Kate