Portobello Mushroom and Crab Hash Napoleon On Wilted Spinach Roasted Garlic Cream, Cabernet Reduction
This delicious recipe was provided compliments of world famous Chef Chai of Chai’s Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
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Portabello Mushroom & Crab Hash Napoleon
Portobello Mushroom and Crab Hash Napoleon On Wilted Spinach Roasted Garlic Cream, Cabernet ReductionThis delicious recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
Ingredients
- 4 large portobello mushroom caps
- 1/4 cup olive oil
- 2 cups dungeness/snow crab meat – drain well
- 1/4 cup green bell pepper, small dice
- 1/4 cup red bell pepper, small dice
- 1/4 cup small Spanish or Maui onion, small dice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped parsley
- 1 teaspoon sambal oelek or chili paste
- 3/4 cup bread crumbs
- 2 whole eggs
- salt and white pepper to taste
- 4 cups spinach (1/2 Okinawan if available)
Roasted Garlic Cream:
- 20 pieces peeled garlic cloves
- 1/4 cup olive oil
- 2 cups white wine
- 2 shallots, finely diced
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced carrots
- 1 bay leaf
- 1 cup chicken broth
- 2 cups heavy cream
- salt and pepper to taste
Cabernet Reduction:
- 1 cup red wine
- 1 shallot, finely diced
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced carrots
- 1 bay leaf
- 3 tablespoons reduced beef broth
- 1 tablespoon unsalted butter
- salt and pepper to taste
Instructions
- Pre heat oven to 425°F. Clean Portobello mushroom and remove “gills”, coat with olive oil in a large bowl and season with salt and pepper.
- Place on a roasting pan and roast in oven for 20 min.
- Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent.
- Let cool.
- When pepper/onion mix is cool, combine with all other ingredients.
- Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly. x
- Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly.
- When cool enough to handle, fill with crab mix, to make an even saucer shape.
- Sautee until brown in a large sauté pan with crab side down first. Lightly wilt the spinach in a sauté pan.
- Place a thin layer of spinach on the crab and cut the mushroom cap in half.
- Place one half on top of the other so the spinach meets, to make a sandwich.
- Cut in three wedges and place around plate with wilted spinach in the center.
- Serve with roasted garlic cream and Cabernet reduction. Garnish plate with whole roasted garlic cloves.
Roasted Garlic Cream:
- Place garlic and olive oil in a small roasting pan with cover over low heat.
- Roast until garlic is golden brown and soft (about 20 min.)
- Pour wine in a pot and add the diced vegetables and bay leaf.
- Bring to a boil and let reduce until dry.
- Add chicken broth and reduce by half.
- Add heavy cream and simmer for 5 min.
- Strain.Place cream sauce in blender with 8 garlic cloves and blend.
- Strain again.
- Adjust seasoning.
Cabernet Reduction:
- Pour wine in a pot and add the diced vegetables and bay leaf.
- Bring to a boil and let reduce until almost dry.
- Add reduced beef broth and mix in the butter.
- Strain.
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