Makes 1 serving
4 ounces mixed baby greens
1 Portabella caps (from Portabella Lafayette recipe, see below)
3 cherry tomatoes, halved
1 ounce blue cheese, crumbled
1 ounce Candied Pecans (recipe to follow)
2 ounce Creole Vinaigrette (recipe to follow)
Slice the mushroom caps into strips about three quarter inch thick (3/4 inch) Toss the greens in the salad dressing and arrange them in the center of the plate. Surround the greens with the mushroom slices and cherry tomato halves. Top the crumbled blue cheese and sprinkle with candied pecans.
Makes 4 servings
6 Tb. unsalted butter, in all
1 Tb. Chef Paul Prudhomme’s Sweetie Magic Seasoning
1 and one half Tb. Chef Paul Prudhomme’s Barbeque Magic (1 ½ Tb.)
4 Portabella mushroom caps
One half cup cane syrup (1/2 cup)
One half cup heavy cream (1/2 cup)
Melt the butter in a skillet over medium low heat. When the butter begins to sizzle, add the seasonings and stir well. Place the mushrooms in the skillet, gill side up. Cook for 2 minutes then add the cane syrup. Continue to cook, turning the mushrooms several times, until the stem area of the mushrooms is tender, about 4 minutes. Add the cream and cook, stirring until the mixture returns to a boil.
Transfer the mushrooms to a sheet pan, cover with the sauce and cool.