Recipe #34 Mixed Grill With Wild Mushrooms In A Mustard Shallot Sauce Category: Bistro
Description
A savoury mix of grilled meats on a bed of mushrooms and wild rice. Serve with an oaky Burgundy.
Ingredients
1LargeDuck Breast
4SmallLamb ChopsGet the long skinny kind with the bone.
0.66CupBalsamic Vinegar
0.25CupOlive Oil
4MediumGarlic CloveCrushed
1TbspDried Rosemary
1TbspDried Thyme
1TspBlack Peppercorns
0.5LbsCremini MushroomsSliced
0.25LbsShitaki MushroomsSliced
3OuncesDried Morrel MushroomsRehydrate in white wine and slice.
3OuncesDried Porcini MushroomsRehydrate in white wine and slice.
2CupWhite WineThis is used for various parts of the recipe.
6LargeShallotsFinely chopped.
3TbspFresh ThymeFinely chopped.
1SmallBay Leaves
2TbspDijon Mustard
1TbspButter
0.5CupCreme Fraiche
1CupVeal Demi GlaceWe found this at a gourmet food store as a concentrate (Whole Foods)
1PackageWild Rice
1SmallPork Tenderloin
Instructions
1. Put dried rosemary, thyme and peppercorns in a morter and pound to a powder. Transfer to a freezer bag and add 1 crushed garlic clove, balsamic vinegar, olive oil, the lamb, duck breast and tenderloin. Marinade for at least an hour or two.
2. Wild mushrooms. Drain rehydrated mushrooms saving the liquid and top up to 1/2 cup with white wine. Saute 2 of the shallots until soft, add all of the mushrooms and cook over medium heat until almost done. Add 3 crushed garlic cloves, 1 tbsp chopped fresh thyme and saved white wine. Reduce until almost dry.
3. Mustard Shallot Sauce. Saute 4 chopped shallots in butter until soft. Deglaze with 1/2 cup of white wine. Add 2 tbsp chopped fresh thyme, bay leaf and dijon mustard. Add demi glace and reduce by half. whisk in creme fraiche.
4. Meanwhile cook wild rice package.
5. Grill duck, lamb and pork. Serve with mushrooms, rice and dress with sauce.